Looking for a Thanksgiving or autumn dessert that isn’t a pie or bar? This pumpkin coconut custard is a lighter dessert that will do just the trick.
Pumpkin Coconut Custard
Ingredients
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs, beaten
1/2 cup pure maple syrup
1/2 tsp coconut extract
15oz can pumpkin puree
3/4 cup canned coconut milk
3/4 cup unsweetened almond milk
Directions
- Preheat oven to 300 degrees Farenheit
- Combine spices and salt in a small bowl, mix well, set aside
- Add spice mixture and pumpkin
- Gradually add coconut milk and almond milk, whisk to blend
- Pour mixture evenly into eight, 6-oz custard dishes.
- Place cups in a 13×9 inch baking pan
- Fill pan with 1-inch of hot water
- Bake for 45-50 minutes or until a knife inserted into the custard comes out almost clean.
- Cool completely on a rack.
- Refrigerate until ready to serve.
