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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
  1. Beat the eggs, pumpkin, coconut milk, honey and spices together until combined and smooth.
  2. Pour into a 9 inch by 9 inch baking dish.
  3. Bake at 350 for 45 minutes or until set.

  4. 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.