Pumpkin – we mostly think of it only during the holidays. Pumpkin is an excellent source of vitamin A and antioxidant carotenoids. Pumpkin is also a good source of vitamins C, K, E, and fiber along with magnesium, potassium, and iron. So why not enjoy this low carb winter squash more often? This pumpkin custard is dairy and egg free and requires no baking! A healthy little winter dessert especially after the richness of the holidays.
Cynthia Hill, NTP
1 -1/2 cups fresh pumpkin puree or 1 can pumpkin (not pumpkin pie filling)
2 tbsp. honey or maple syrup or to taste (may also use a few drops of liquid Stevia)
2 tsp. pumpkin pie spice
½ tsp. vanilla extract
½ cup full fat coconut milk
1 tbsp. gelatin (preferably grass-fed)
Mix the pumpkin, honey (or sweetener of choice) pumpkin pie spice, and vanilla in medium bowl until well combined.
Heat the coconut milk in a small pan just until warm – do not boil. Remove from the heat and slowly whisk in the gelatin making sure it is dissolved and no lumps remain.
Add the coconut milk/gelatin mixture to the pumpkin puree mixing until well combined.
Pour the mixture into 4 ramekins.
Refrigerate until firm – about 2 hours. For an extra treat, top with a dollop of coconut whipped cream and freshly grated nutmeg.