I had the day off yesterday and even though I had a boat load of homework to do (it feels like ALL I ever do), I decided to finally start experimenting with a pumpkin custard as I have been saying I was going to do for weeks now.
I spent some time looking for a recipe to try (again it had to be gluten free and dairy free) and stumbled upon this one. I of course made a few changes to it though. Here's what I did:
3/4 can of pureed pumpkin (unseasoned)
1/2 c. coconut milk (full fat)
1/2 c. grade b maple syrup
2 large eggs
2 tsp tapioca starch
3/4 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp celtic sea salt
1/4 tsp nutmeg
1/8 tsp cloves
Preheat oven to 350. Mix all ingredients until completely combined. Pour into glass or ceramic baking dishes (I REALLY had wanted to bake individual servings, but alas we have no ramekins). Place the baking dishes of choice in a water bath (larger baking dish filled with water to about 1/2 way up the sides of the baking dish. Bake 50-55 minutes.
This was pretty simple to make. When it was baking, the house smelled like pumpkin pies and it was awesome. So awesome it was hard to wait for Justin to come home from work to try it out. We actually waited until after dinner (building the hype up even more!). When we finally tasted it, it was fabulous. It had a smooth texture and had just enough spice (we all know how I feel about pumpkin goods being properly spiced!) I increased the amount of spice just slightly and swapped out the hemp milk for coconut milk from the original recipe. That being said, I think if I were to make this again, I may decrease the maple syrup from 1/2 cup to 1/4 cup. It was just a hint too sweet for me, but for others, I think the sweetness would hit the spot.
Today I saw a recipe for a paleo pumpkin cheesecake. I'm pretty sure that will be next on my list.
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