Is it too soon to talk about autumn and pumpkins???
………cause it’s about to happen……
Kids are back to school, fall colours are exploding on the runways, and pumpkin spice lattes popping up around the city. It pains me to say we will be leaving summer soon, but fall has its perks. The air and our plates become full of warm flavours and comforting spices. My pumpkin craving has come a bit early this year, so I wanted to make something light during these hazy hot days of late summer.
This super easy pumpkin custard only takes 5 min prep time. Mine is cooking in the oven right now as I write this post! Omitting the flour keeps this custard light and airy (and gluten-free!). Pumpkin is an excellent source of vitamin A, which is an important vitamin for skin health. It also boosts the immune system as we head into the fall months.
1 can pumpkin puree – this is the one I usually get from work
1/2 cup sucanat, or 1/4 cup sucanat and 1/4 cup maple syrup
1 tsp pumpkin pie spices – cinnamon, ginger, nutmeg, clove….I usually buy mine pre-mixed so it’s easy to add into any recipe
Preheat oven to 350 F. Mix all ingredients together by hand or in a blender. Scoop into ramekins and bake for 40-45 minutes, until set. I doubled the recipe and was able to full 2 ramekins and a baked brie pot!
Optional – top with maple cinnamon whipped coconut cream! Chill 1 can of full-fat coconut milk (I buy Thai). Scoop out thickened coconut cream (should rise to the top of the can) then whip in 2 tbsp maple syrup, and 1 tsp cinnamon powder. I whip it by hand but feel free to use a stand mixer if you have one.