Pumpkin Pie Custard [GF/DF]
If you suffer from gut problems, autoimmune disease, or food allergies, you may need to avoid gluten and dairy for optimal health. I know that can leave you wondering what to have for dessert on special occasions. This custard is one of my personal favorite Thanksgiving treats as is, but you can also use it for your pie filling.
4 cups organic pumpkin puree [butternut or any other deep orange winter squash are also great choices for this recipe]
3 organic pastured eggs
1/2 cup organic real maple syrup
1 tsp vanilla
1/2 cup organic coconut cream, melted
1 tsp sea salt
2 tbsp organic cinnamon
¼ tsp cloves
1/4 tsp nutmeg
1 tsp allspice
1 tsp organic ground ginger
Make the puree: Cut small pumpkin[s] or other winter squash half, remove seeds, and place hollow side down on baking sheets. Roast in the oven at 450 degrees until they collapse when touched. Scoop the cooked squash from the shells and puree in the food processor until smooth. If you have extra puree, you can freeze it for later use or make a yummy soup.
Whisk eggs, salt, vanilla, and other spices together in a large metal or glass bowl.
Mix in maple syrup and coconut cream.
Finally, add the puree and mix well.
Place 6-8 small ramekins or glass cups on a baking sheet. I like to use my 1 cup glass storage containers, which can be sealed with a lid once the custard is cooled.
Pour custard into the ramekins and bake at 425 degrees for 45 minutes.
Remove from the oven and cool completely before serving.
If you prefer your pumpkin custard in pie form, you may like my Simple Gluten Free Pie Crust.
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