Getting Ready for Turkey: Pumpkin Custard

I set out this morning to make something a bit different than the typical pumpkin pie. What resulted was a gluten-free, dairy-free pumpkin custard. I had three small pie pumpkins in my fridge, so I roasted those up, and made pumpkin puree…though you do not need to go to the lengths of making your own puree, canned will do as well.

The finished custard is lighter than traditional pumpkin pie (no crust!), and the coconut milk adds a creamy sweetness that balances with the pumpkin flavors well. It has all the flavors of the holidays, and none of the gluten that would make me sick!

Pumpkin Custard
Serves 8

4 Weight Watchers Points per serving (without garnishes)

2 cups pumpkin puree (homeade or canned)
2-3 T pumpkin pie spice, to taste (cinnamon, allspice, nutmeg)
2 eggs, beaten
1/4 c brown sugar
2 T maple syrup
1 T vanilla
1 can coconut milk
1/2 tsp salt

Garnish: toasted pecans & whipped cream

To make your own puree:

  1. Preheat oven to 350 degrees. Slice 2-3 small pie pumpkins in half, and clean out the guts. Rinse the seeds and set them aside for roasting later. Grate nutmeg over the flesh of the pumpkins, place upside down in a sheet pan or roasting pan. Fill the pan with 1/2″ water, to help keep the pumpkins moist. Roast the pumpkins for 60 minutes, or until a knife easily pierces the flesh. Remove from oven, and allow to cool.
  2. Scoop the pumpkin out, and place in a food processor, and puree. If the puree is soupy, place the puree in a medium sized pot, and heat over med-low heat. Add spices, salt. brown sugar and maple syrup, and cook for 10-20 minutes, stirring often, until puree has reduced to desired thickness. Let cool to room temperature.

Making the custard:

  1. Preheat oven to 425. Beat eggs in a large bowl. Add pumpkin puree and stir. If using canned pumpkin, add salt, spices and brown sugar and maple syrup. Stir. Add coconut milk, and stir. Pour into a square 9×9″ pyrex and bake for 15 minutes at 425. Reduce head to 350 and bake for another 45-50 minutes, until custard is set, but still a litlte wobbly in the middle – just like pumpkin pie. Cool and enjoy!
  2. Garnish with toasted pecans and whipped cream, if desired.

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