Pumpkin Custard
Recipe type: Dessert
  • 1½ cups unsweetened coconut milk or almond milk
  • ½ cup pure pureed pumpkin
  • ¼ cup maple syrup
  • 2 eggs
  • 1 tbsp cinnamon
  • 2 tsp gelatin
  • ⅛ tsp nutmeg
  • ⅛ tsp clove
  • ⅛ tsp allspice
  • ⅛ tsp ginger
  • Pinch of salt
  1. Place all ingredients in a blender and blend until smooth.
  2. Pour into a small or medium-sized saucepan and gently heat over medium-low, stirring frequently (to avoid clumps) until warmed through, not simmering or boiling. It should be hot enough for you to be able to stick your finger in for just a second without it burning. This takes 5 minutes or so.
  3. Pour warmed mixture into ramekins, small mason jars, or a bowl if you're not going to make single servings. Place uncovered in the refrigerator until set, which takes about 4 hours. Store covered in the fridge.
Recipe by good witch kitchen | holistic nutritionist at https://www.goodwitchkitchen.net/pumpkin-custard/