I am always a little sad as the side of the world that I live on starts to tilt away from the sun. Then after a few days I start to settle into autumn and again realize all the reasons why I love this time of year so much: the changing of the leaves, the cool and crisp morning air, wearing sweaters and scarves, putting on my favourite boots and PUMPKIN! Pumpkin spice lattes, pumpkin muffins and pumpkin pie, or in this case pumpkin pie custard because if we are being completely honest the best part of pumpkin pie is not the crust.
As always I made my version both dairy and refined sugar free. If you are not a fan of coconut milk please don’t let that stop you from making this because I promise you that you won’t notice it. I pinky swear.
Pro tip: before adding the boiling water to your baking pan place the pan with the custard cups on the oven rack pulled out less than halfway from the oven. Then pour in the water and carefully push the rack into the oven. That way you avoid scalding yourself with hot water. You’re welcome.
Serve this with whipped coconut milk and a sprinkle of cinnamon. As always, when whipping coconut milk make sure to place the can in the refrigerator for at least 6 hours before you are going to use it. Do not shake it before opening the can and skim the cream off the top. Once it is whipped place it back in the refrigerator for at least 10 minutes to help it set up.
You can make this ahead of time and store in the fridge for up to 3 days which makes it perfect to serve on Thanksgiving when you have a gazillion other things to think about.
Pumpkin Pie Custard
Author: Cassie Elliott
Prep time: 15 minutes
Cooking time: 35 minutes
- 2 large eggs
- 398 ml of pumpkin puree (not pumpkin pie mix)
- 2 tsp pumpkin pie spice blend
- 3/4 cup coconut milk
- 1/3 cup maple syrup
- 1/4 tsp salt
- 4 cups boiling water (for bain-marie to cook custard)
- Preheat oven to 350F.
- Put kettle with 4 cups water on to boil.
- Add eggs to a large bowl and beat lightly.
- Add remaining ingredients and mix well.
- Fill 4 oz. ramekins with custard.
- Place ramekins in 13 x 9 baking dish and set on middle rack of oven.
- Add boiling water to baking dish to 1″ depth.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Carefully remove from oven and set ramekins on wire rack to cool.
- Serve with whipped coconut cream.