Pumpkin Custard

Hi Everyone! Are you ready for Thanksgiving? Well lets talk about my guilty pleasure of the holidays... Dessert! As I have mention many times I have a sweet tooth which isn't the healthiest thing to have. If you like Pumpkin Pie then this recipe is the same texture and flavor without the crust.  This recipe is a great healthy alternative for your average Thanksgiving dessert.  Enjoy!

Ingredients:

1 cup Pumpkin Puree

1 tsp Cinnamon

¼ tsp Ground Ginger

2 pinches Nutmeg

2 Eggs

½ cup Agave Nectar

1 tsp Vanilla Extract

1 cup Coconut Milk (canned, full fat)

Directions:

1)   Pre-heat the oven to 350 degrees.

2)   Combine pumpkin and all spices in one bowl.

3)   In a smaller bowl, beat the eggs lightly then whisk in the agave nectar, vanilla and coconut milk.

4)   Whisk the egg mixture into the pumpkin mixture until well combined.

5)   Pour mixture in 8 small (¼ cup) ramekins or one medium ceramic baking dish.

6)   Place ramekins in roasting pan and add enough boiling water to the dish to come up 2” high around ramekin or baking dish.

7)   Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.