I know my posts have been about all things pumpkin lately (the Autumnal Pasta Sauce has squash and tomatoes!!), but it's such a treat this time of year and I really don't tire of the flavor until say, maybe January. And I always have some frozen or canned so I can make something later in the year if I get a craving for it - pumpkin spice coconut ice cream, anyone? This is very similar to pumpkin pie filling but has a few more eggs to give it more of a custard texture, but not taste like you scrambled eggs with some squash. And it satisfies my craving for something a little sweet in the morning with coffee or when I'm having a later brunch of frittata. I make it with stevia, but you can easily use coconut sugar, honey or maple syrup and add to your desired sweetness. I don't like a lot of sweetness as I love to taste the pure pumpkin and vanilla. Enjoy!
Paleo Pumpkin Custard
from the kitchen of Heather Page, Healthy Decadence
1 3/4 c. (or 1 can) pumpkin puree
1 c. full fat coconut milk
3/4 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/8 t. cloves
1 1/2 t. vanilla
15 drops stevia (or 2-3 T. coconut sugar or sweetener of choice, to taste)
Garnish (optional) - toasted coconut chips with himalayan salt and cinnamon, chopped crispy pecans, whipped coconut milk
Beat all ingredients together and pour into individual ramekins or casserole dish. Bake at 400 degrees for 20 minutes, then turn down to 325 degrees and bake an additional 25-30 minutes or until middle is firm (check the ramekins sooner as they will bake faster). Let cool and serve with your favorite choice of toppings.