Paleo Maple, Pumpkin Custard Cups Posted on September 27, 2011 For those who enjoy the flavors of fall, are afraid of baking (no ovens, tempering or whipping involved) and/or have an allergy to nuts, grains, gluten, dairy and/or eggs, this recipe has your name written all over it. I mean, really. A paleo creme brulee recipe one of my all-time favorite desserts. Print. If you prefer your custard a bit more fluid, you can use 2 eggs instead. For the most part. A smooth and sweet paleo pumpkin custard topped with a crunchy pecan topping. It also is pretty delicious with a whole heap of different desserts. It’s what creamy, velvety dreams are made of. I have to say, sticking with a clean diet during the “regular” part of the year is pretty easy. cinnamon 1/4 tsp. Preheat over to 350 degrees. To make it you simply throw the ingredients in a high-powered blender, transfer to adorable mason jars, and then refrigerate. In another, smaller bowl, beat the eggs and add the sweetner, milk, vanilla to them. This recipe is sweetened only by sugar and is a great way to use left over pumpkins! For the paleo version though, the eggs help add the custardy texture. It can be served as a comforting breakfast, pairing ever-so-perfectly with savory bacon, or you can serve this recipe as a healthy, delicious dessert alternative to pumpkin pie! Combine the pumpkin and all the spices in a large bowl. A perfect gluten free, dairy free, treat for fall days! Made with just 7 simple, real food ingredients. Paleo pumpkin custard can be used as an awesome dessert or breakfast. You can use canned pumpkin or self-roasted. Whisk the egg mixture in with the pumpkin mixture and mix well. Place the coconut milk, egg yolks, pumpkin, honey, vanilla extract, cinnamon, nutmeg, ground cloves, ginger, and just a tiny pinch of salt in the food processor or blendtec (like I used) and puree until completely smooth. Puddings are thickened with starches. ; Now pull out a pretty glass or be lazy and put it in a bowl. It’s so simple you won’t believe it and it is incredibly delicious. It’s entirely up to your preferences. Pour the custard mix into the ramekins, evenly as possible. Quite honestly, if there’s something I really want, like a giant hunk of cheese, I go for it. And, in spite of pumpkin season being long over, we’ve made it twice since. It’s not often, as I know what makes my body feel good and what doesn’t. Using an immersion blender blend the mixture until combined well. In a 13x9 baking dish - place all ingredients except the nuts. Author: Summer Williams www.SummersKitchen.com. Easy Pumpkin Custard Recipe. 1 1/2 cups cooked pumpkin, or 1 small can of organic pumpkin 1/2 cup of maple syrup 1 can of full fat coconut milk 1/2 tsp. This easy pumpkin custard recipe is very versatile. Just make sure that the canned pumpkin is 100% pumpkin without any added sugar or spices. Sugar Free Pumpkin Pie Custard All of the flavors and texture of a pumpkin pie without all the calories and crust from a traditional one! This pie is a very creamy-style custard pumpkin pie, which has always been my preference (think thick mousse). Breakfast Pumpkin Custard #whole30 and #paleo. Pour into custard ramekins. The Best Pumpkin Pie. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. This no bake custard is a quick and easy paleo vegan dessert. Serve it warm, room temperature or cold. I was careful to make this a Paleo pumpkin custard, making it dairy-free, gluten-free, and processed sugar-free. One downside to this is that you do end up with a very strong coconut flavor to the custard. Now, with this recipe for paleo pumpkin custard, I can add another delicious recipe with the added bonus of beneficial gelatin. 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