Pumpkin Pie Custard

My friend brought over a Paleo cookbook yesterday and while I was flipping through it I stopped on a recipe for a Pumpkin Pie Custard. Fall is my favorite season (although now that I live in STL, it may become winter) :) and I am so happy that it is finally upon us. I know it isn't October yet but I can't help myself - I have already broken in the pumpkin recipes for the season!!!!

So, while browsing the recipe I realized that I already had all of the ingredients and decided to try it out right then and there. It literally took me 4 minutes to get it prepped and in the oven! With such an easy prep I was just crossing my fingers that it would be a keeper. And I was in luck - it was! I plan on eating this three or four times a month for the next 3 months.

Pumpkin Pie Custard
serves 2

1/2 cup canned pumpkin puree
1 egg, beaten
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/2 cup full-fat coconut milk
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1 pinch of grated nutmeg
pinch of salt



1. Preheat oven to 350 degrees.
2. Boil a pot of water - just enough to create a water bath.
3. Beat together the pumpkin puree, egg, maple syrup, vanilla extract, and coconut milk. Stir in cinnamon, ginger, nutmeg, and salt until well combined. Pour into small ramekins.
4. Place ramekins in a baking dish with sides. Carefully add enough boiling water to come up halfway to the top of the ramekins. Place in the oven very carefully to not slosh any water onto custards.
5. Bake about 45 - 60 minutes (depending on depth of the ramekins) or until an inserted toothpick comes out clean. Let sit until room temperature or slightly warm.

*** Recipe from Practical Paleo by Diane Sanfilippo