[UPDATED October 29, 2012: This ain’t a new recipe (it’s from a year ago), but I wanted to repost it for folks jonesing for an easy pumpkin dessert recipe to serve for Halloween. Enjoy (again!)]
Who misses pumpkin pie after going Paleo?
Look no further – here’s a mini crust-less version where the silky spiced custard and crunchy coconut topping will surely satisfy your autumn sweet cravings. You can bake these custards in the oven or pop them in a SousVide Supreme (195°F for 60-90 minutes).
Pro Tip: Make these custard cups up to 4 days ahead and store them tightly wrapped in your fridge. You can pop them out when company comes over!
- 1¼ cup full-fat coconut milk (I used Aroy-D)
- 4 large eggs
- ½ cup grade B maple syrup
- ¾ cup canned pumpkin purée (I use Libby’s)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)
- Electric kettle
- Two 9″ x 13” glass baking dishes
- Ten 6-ounce ramekins
- 2 small towels
- Small saucepan
- Measuring spoons
- Liquid measuring cup
- Dry measuring cups
Here’s how to make them:
Gather your ingredients…
…preheat the oven to 325°F, and boil a full kettle of water.
Get two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
Crack the eggs into a large bowl, add the maple syrup…
…and whisk well.
Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously.
(Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).
Toss in the pumpkin, spices, vanilla, and salt…
…and stir until well-blended.
Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
Cool the custards on a wire rack until they’re room temperature (about 1 hour)…
…and top each one with a sprinkle of toasted coconut.
These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.