It’s harvest time. A fabulous time of year.
It’s a time of new colors in Nature, fresh cider and enchanting aromas of freshly baked coconut pumpkin custard.
This recipe is easy to make, filled with immune boosting antioxidants, plus it is low fat and low calorie.
Enjoy the custard on a blistery fall afternoon with fresh hot cider, coffee or tea and Scottish buttery shortbread.
Special Note: I love this recipe so much that I decided to make it in the summertime.
Instead of using hard to find fresh pumpkin, I substitute a hearty squash like butternut, orange kabocha, acorn or blue hubbard.
- * 2 cups organic pumpkin puree (canned or fresh)
- * 2 teaspoon cinnamon
- * ½ teaspoon ginger
- * 1 teaspoon Himalayan salt
- * ½ teaspoon cloves
- * 4 eggs, organic
- * ½ cup honey or maple syrup
- * 2 teaspoon pure vanilla
- * 2 cup full fat canned coconut milk (do not use boxed, there’s not enough fat)
- Preheat oven to 350°F (175°C)
- In a large bowl, combine pumpkin and spices. Set aside
- In another bowl, whisk eggs lightly. Fold in honey, vanilla and coconut milk. Do not over mix.
- Add the egg mixture to the pumpkin mixture until well blended
- Lightly oil 16 Ramekins (7 ounce size). Pour mixture into each Ramekin, divided evenly. Sprinkle each cup with a dash of cinnamon if desired
- Place Ramekins in baking pans. Add hot water to the baking pans. Water should come up 2″ high around the Ramekins. I find it easier to add the water to the baking pan after the Ramekins are placed into the oven. That way you do not spill water into the cups or onto the floor
- Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean
- Cool on racks, about an hour. Serve hot or cold. Enjoy!
- Diet Type: Vegan
- Diet Tags: Low Calorie, Reduced Fat, Gluten Free
- Culinary Tradition: French
Fancy Ramekins for Coconut Pumpkin Custard
Simple Ramekins for Coconut Pumpkin Custard