Pumpkin custard is very much like pumpkin pie, without the crust. Rich and creamy custard is a great gluten-free dessert for pumpkin pie lovers!
- ¾ cup pumpkin puree I use canned organic pumpkin
- 1 ½ cups whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup blond coconut sugar
- 2 tsp cornstarch
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- ¼ tsp salt
Preheat oven to 350 degrees.
In a large bowl, whisk together the pumpkin, eggs, milk and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices and sea salt.
Sift sugar mixture into the pumpkin mixture. Stir batter with a whisk until combined well.
Pour into four ¾ cup custard cups. Place cups in a 9 x 11-inch baking pan and add enough warm water to come halfway up the sides of the cups.
Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool.
Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.
Calories: 176kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 258mg | Potassium: 246mg | Fiber: 2g | Sugar: 19g | Vitamin A: 7416IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1mg