Pumpkin Pie is a food that I feel should be a total guilt free delight. This recipe for Pumpkin Custard ( the pie filling) is inspired by 101cookbooks. I use Maple Syrup to sweeten it and coconut milk instead of the traditional evaporated.
I hope you love it and serve it plenty this holiday season!
This can be poured into a pie crust, individual ramekins, or cooked in a casserole dish too. Adjust Ramekin cooking time to 15 mins instead of 25
As you can see…. we ate both the Pumpkin custard and whipped cream before I could Photograph them…
So here’s a beautiful shot of baby Carter helping last Thanksgiving!
1/2 cup Maple Syrup
1 Tbsp Pumpkin Pie Spice
1/2 tsp sea salt
1 1/2 cups Roasted Pumpkin Puree ( or 1 can pre made pumpkin puree )
1 Cup (canned) Full Fat Coconut Milk
2 large eggs
1 tsp vanilla extract
Start with the eggs in a medium sized bowl. Mix with a hand mixer or lots of elbow grease until well blended!
Then add in the rest of the ingredients and beat until very smooth and well combined.
Pour into a greased Pie Pan (or raw pie crust) and back at 350 (165) for about 35 mins or until the center doesn't jiggle when you hold the edge of the pan and give it a little shake.
Allow to cool at least for 10 mins before serving. I actually prefer it cold!