Pumpkin Coconut Custard

A delicious gluten free dairy free alternative to pumpkin pie for the holiday table or any time!

15 ounce can pumpkin puree (I like Farmers Market organic)

4 eggs

1 cup coconut milk or cream (not light)

1 teaspoon vanilla extract

2 teaspoons cinnamon

2 teaspoons ground ginger

pinch ground cloves

pinch sea salt

2 tablespoons coconut flour

1/4 cup pure maple syrup

shredded coconut, chopped candid ginger, cacao nibs (optional)

Preheat oven to 350 decrees. Combine all ingredients except optional toppings together in food processor or whisk together. Pour into an 8 inch square baking dish and bake for about 40 to 45 minutes. Serve warm or at room temperature sprinkled with toppings if desired. Enjoy!

makes 4 to 8 servings

Thursday, November 14, 2019

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