This dessert is reminiscent of pumpkin pie but delicious with spices and full of pumpkin flavor. A friend of mine, who is a homesteader at heart, made this recipe when I attended a dinner party at her house. Knowing I had dietary restrictions and her deep love or pure food, she made a delightful pumpkin custard inspired by Alice Waters Pumpkin Pie recipe from The Art of Simple Food. My friend served the custard warm with fresh cream and maple syrup. It was incredible.
Determined to make the custard a dessert I could eat anytime of the day, enjoy with a dinner party of my own, and remain within the SIBO Specific Diet I came up with my own version of pumpkin custard. The recipe works well with both canned pumpkin and fresh pumpkin, although the SIBO Specific Food Guide and SCD do not allow canned vegetables.
Pumpkin Custard
Ingredients
- 6 eggs
- 1 3/4 cups coconut milk no guar gum or thickeners
- 3 cups pumpkin puree
- 1/4 cup honey
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- pinch of salt
- 1 cup Lactase-treated whipping cream
- 1 Tbs honey
- 1 tsp vanilla use vanilla extract without sugar or fillers or the seeds from a vanilla bean
Instructions
- Beat the eggs, pumpkin, coconut milk, honey and spices together until combined and smooth.
- Pour into a 9 inch by 9 inch baking dish.
- Bake at 350 for 45 minutes or until set.
To make the whipped cream, place the honey, vanilla, and lactase-treated cream into a bowl and whip with a whisk or mixer until the cream is light a fluffy.
