Easy Pumpkin Custard

October 8, 2022 • 0 comments

A pumpkin "pie" without the crust means you can enjoy autumn flavors with less time, less mess, and fewer carbs! Naturally gluten and grain free, make this no-fuss custard with a keto-approved sweetener to make it keto, or paleo-approved to make it paleo. TIP: I regularly double this and make it in a 9x13 pan. Bake until the center is set. Feel free to substitute your favorite pumpkin pie spice in lieu of total spices listed.
  • Prep Time:
  • Cook Time:
  • Servings: 6-8 (or one if you're me)

Ingredients

  • (1 cup) whole milk or milk alternative of choice
  • (4) Fresh Eggs (Soy Free, Organic Fed)
  • (1 - 14oz can) Pumpkin Puree
  • (1 tsp) Ground Cinnamon
  • (1/2 tsp) Ground Ginger
  • (1/4) Ground Cloves
  • (1/2 tsp) Salt
  • (3/4 cup) Sugar or alternative sweetener of choice, measured scantly

Directions

  1. Preheat oven to 375 degrees F.
  2. Into a high powered blender, add ingredients in the order listed. Alternatively, put ingredients in a bowl and mix well with a whisk, electric mixer or stand mixer.
  3. Mix until evenly combined.
  4. Pour into a glass pie pan or glass 8x8 pan (or do what I do, doubling the recipe and using a 9x13 pan)
  5. Bake until center is set, approximately 45 minutes


Enjoy warm or cold, on its own or topped with whipped cream. We usually can't wait to tuck into it and enjoy a serving warm, but the texture improves once cool.

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German Pancakes (Gluten Free)
September 28, 2022 • 0 comments