Pumpkin Pie Custard - Farm Girl Fresh

Pumpkin Pie Custard

Pumpkin pie is Scott’s favorite, and I’m happy to say our healthier version made with maple syrup instead of sugar passed his taste test with flying colors! It’s an easy dessert that is fun to make in individual servings.  This can be baked in ramekins, custard cups, half pint jars as featured in the photo or in a pie shell to make a delicious pumpkin pie!

Pumpkin Pie Custard

4 eggs, beaten
2 cups pumpkin puree
2/3 cup heavy cream or coconut milk
½ teaspoon salt
2 teaspoons vanilla
2 ½ teaspoons pumpkin pie spice
2/3 cup maple syrup

Preheat the oven to 350° F.  Butter 6 ramekin or custard cups.  In a medium mixing bowl, beat eggs until frothy.  Mix in pumpkin, cream and syrup.  Add spices and mix well.

Pour evenly into ramekins.  Bake 40 minutes or until knife comes out clean.  Cool and refrigerate.  Top with whipped cream.  Sprinkle with nutmeg.

Makes 6 servings

See our book, Eating Pure in a Processed Foods World®, for this recipe and more delicious pumpkin recipes.

Leave a Comment

Your email address will not be published.