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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.