Spiced Pumpkin Custard
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Original Recipe By Diana Rattray
List of Ingredients
3 cups coconut cream
6 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup molasses
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 cups puréed pumpkin, or about 1 1/2 cans
Nutriwhip or other dairy-free whipped topping (see stabilized whipped coconut cream recipe filed under MYO)Recipe
Prepare a shallow 2-quart baking dish.
In a small saucepan, bring coconut cream to a simmer; set aside.
In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt.
Mix in pumpkin and warmed coconut cream.
Pour mixture into prepared baking dish.
Set dish in a large baking pan.
Add hot water to the large pan to a depth of about 1 inch.
It should come about halfway up the side of the inner baking dish. (Bain Marie)
Bake at 325° for about 1 hour and 10 minutes, or until custard is set in the center. (It should only jiggle very slightly.)
Cool completely before serving; can be covered and refrigeratedovernight.
Serve with a dollop of Nutriwhip or other non-dairy whipped
topping.
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