Sometimes you want to eat pie but you don’t want to undo all the non-crap-food eating you’ve been doing lately. Well, luckily for you, I know what’s up. Enter the pumpkin pie custard. Which is a really fancy phrase for “pumpkin pie, hold the crust…bitch”. This custard is obviously gluten free and dairy free so lots of people can eat it. And when you put it in individual ramekins, it makes you look like a baking genius, when really you just slopped it in there. True story.
Not pictured is the one I ate half way before taking the photos. What? I had to make sure it tasted good before I went and put the recipe on the internet. Amiright?
Of course I had to add coconut whipped cream and some more cinnamon. I pretty much live for cinnamon. Do not get a box of hot tamales anywhere near me. Do not.
PUMPKIN PIE CUSTARD yields 4 (adapted from here)
2 cups pumpkin puree (I made my own)
4 whole eggs
1/2 cup coconut milk (from the can, not the carton)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1. Preheat oven to 375°.
2. Whisk together all of the ingredients.
3. Divide evenly among ramekins.
4. Place a towel in the bottom of a deep glass baking dish. Put ramekins in dish and fill 1/2 way with hot water.
5. Bake for 35-45 minutes. Custard is done when a knife inserted comes out clean. Cooking times will definitely vary depending on your oven.