We love all things pumpkin, but our favorite pumpkin treat is definitely this Pumpkin Custard. It’s simple to make, and it tastes great. We’re already on our fourth batch of pumpkin custard this season, as we all love it. Fresh pumpkins are difficult to find during other parts of the year – so we enjoy them while we can find them.
This custard can easily serve as the filling for a pumpkin pie – all you need to do is pour it into your pie crust of choice before baking. So whether you’re looking for a great treat for now, or the perfect recipe for your Thanksgiving Pumpkin Pie, this is a good bet.
Here’s my recipe:
Paleo Pumpkin Custard (Crustless Pumpkin Pie)
2 cups fresh Pumpkin Puree (or substitute canned)
1 cup full-fat Coconut Milk
1/3 – ½ cup Honey (to taste)
1 teaspoon dried Ginger
1 teaspoon ground Cinnamon
1 teaspoon ground Vanilla Beans (Available HERE )
¼ teaspoon ground Cloves
¼ teaspoon ground Nutmeg
¼ teaspoon Salt (I use THIS)
Place all ingredients in a food processor and mix until thoroughly combined.
Pour into a pie pan, and bake in a preheated oven at 350 for 45-60 minutes, or until firm.
What is your favorite way to enjoy pumpkin?