Pumpkin Custard with Cinnamon Maple Nut Crumble Topping
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
american
Servings
10
Prep Time
15 minutes
Cook Time
1 hour
Thi sis so easy and has all the flavors of a pumpkin pie, but is gluten free, dairy free and low in carbohydrates!
Author:Robyn Schmidt
Ingredients
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1 can pumpkin puree
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1 cup light coconut milk (shaken)
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2 tsp pumpkin pie spice
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½ c choczero maple syrup
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3 eggs, beaten
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½ c pecan halves, chopped
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½ c pumpkin seeds
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½ tsp salt
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1 tbsp choczero maple syrup
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2 tsp cinnamon
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2 tbsp almond flour
CUSTARD
CRUMBLE
Directions
Preheat oven to 375F
In a bowl combine all custard ingredients and whisk by hand until well combined (or use an immersion blender)
Pour into lightly oiled glass 9 x12 dish and bake at 375 for about 40 min or until center is set (check every 15 min or so.
Mix crumble topping and spread over top of custard. Bake and additional 15 min or until bubbly and warm
Chill 1 hour or until cool. Serve with cocowhip as a dessert or plain as a sweet Thanksgiving side!