PUMPKIN COCONUT CUSTARD

PUMPKIN COCONUT CUSTARD image

Categories Squash

Yield 6

Number Of Ingredients 7

3 large eggs, at room temperature
1 cup coconut cream
One 15-ounce can pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream, optional, for topping

Steps:

Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt to combine. Divide the mixture among six 6-ounce Pyrex cups and place in a 9-by-13-inch baking pan; carefully pour in the boiling water. Place the custard cups in the water bath and bake, uncovered, until just set, about 40 minutes. Remove from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.