When you have had more than your fill of Thanksgiving dinner, sometimes you can feel as if there’s no room left for dessert, which of course would be a cryin’ shame. This light pumpkin custard is a sweet culmination to any Thanksgiving feast, but without the heaviness of a buttery crust. And, because you’re saving calories by abstaining from the crust, feel no remorse when you make that dollop of coconut milk whipped cream a little larger than the photos.
Sweetened with pure maple syrup and speckled with hints of cinnamon and ginger, this custard boasts all of the flavors of Fall. You can serve it warm if you prefer, but once it spends some time chilling, it becomes more firm even more robust in it’s flavors. Pumpkin enthusiasts, do not fret as the season is coming to an end, this custard can be enjoyed right up into the Winter as well. Enjoy!
Maple Pumpkin Custard
Danielle Walker - AgainstAllGrain.com
8-10 individual ramekins
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient)
- ½ cup coconut milk
- ½ cup grade B maple syrup*
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom
- ½ teaspoon lemon zest
- pinch of sea salt
*substitute honey for SCD and you may use pumpkin pie spice instead of the combination of spices
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream.