• Low Carb Paleo Pumpkin Custard

    by



    (Use all organic ingredients whenever possible)
     Ingredients:
    1 cup Organic Canned Pumpkin
    1 tsp cinnamon
    1/4 tsp ground ginger
    Pinch of Real Salt
    2 pinches of grated nutmeg
    2 organic eggs
    1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version
    (or my version: Add 8-10 drops of liquid Stevia  for a lower carb treat)
    1 tsp vanilla extract
    1 cup Full Fat Canned Coconut Milk (do not use boxed b/c there is not enough fat)

    Directions:

    Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
    In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
    Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean