Pumpkin Custard

Why is Pumpkin Custard Good for Me?

Pumpkin is filled with antioxidants and fiber, beta-carotene and even a mucous protective agent that soothes the digestive tract.

• Beta-carotene converts to vitamin A, famous for skin and eye health, also healing for digestive tract.

• Fiber, both soluble and insoluble, makes pumpkin a good choice for feeling full, soothing the digestive tract and contributing to its reputation as good for fat loss.

• Coconut milk (get the canned kind, with no guar gum) provides healthy fat and sustaining energy.

• The warming spices make this suited for Winter - early or late, and help Vata with digestion.

• Sweetened with a little monk fruit extract, the perfect way to get your engines running with seasonal goodness!

• Light enough to do yoga after a scoop!

How long will it take?

Prep time takes under 10 minutes and cook is about 75 minutes. I’ll always get you in and out of the kitchen with real, whole ingredients, a streamlined recipe and maximum healing yum!

What will I need?

1 can pumpkin puree
1 can coconut milk or cream
1/3 cup sweetener of choice OR pure powdered monk fruit about 1 tsp
2 T pumpkin pie spices of choice (cinnamon, cardamom, cloves, nutmeg, allspice, even turmeric)
1 T vanilla
3 eggs

How do I do it?

Whip ingredients together with a hand mixer and pour into a casserole dish and then into the hot oven over a water bath. 

Bake at 350F for 70-75 minutes over another dish of water (water bath). 

What’s the key?

The key to this recipe is the water bath! A water bath is just another vessel filled with water so the baking happens in a slightly steamy environment. It changes the consistency in such a lovely way! Good for the crust, too if you choose to make it into a pie!

We LOVE this for breakfast!