Pumpkin custard is the best. I like it better than pie. Really.
And it must be spicy! None of that bland pumpkin puree for me!
(Crust-free) + (Dairy-free) + (Sugar-free) + (Gluten-free) = nothin’ but YUMMMM
This recipe is not only delicious but anti-inflammatory. You can satisfy your tastebuds AND nourish your immune system. WIN-WIN!
SPICY PUMPKIN CUSTARD
2 cups pumpkin puree
1 cup heavy cream or coconut cream or coconut milk
2 tsp cinnamon powder
1 tsp ginger powder
1″ minced fresh ginger
1/2 tsp clove powder
1/4 tsp allspice powder
1/8 tsp cardamom powder
1 tsp fresh lemon zest (optional)
1/2 tsp unrefined sea salt
1/3-1/2 cup maple syrup or honey
Avocado oil, coconut oil, or butter for greasing the pan
Preheat oven to 350F. Lightly oil 9″ pie pan with avocado oil, coconut oil, or butter.
Place all ingredients in a blender and blend until smooth. Pour mixture into prepared pie pan. Bake 35-45 minutes or until center of custard is just set but still wobbles when you shake the pan.
Let cool fully.
Serve with freshly whipped coconut cream!