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Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!)
(Serves 6)
1 1/3 c. coconut milk (use light if you prefer)
1 c. pumpkin puree (unsweetened)
1/4 c. grade B maple syrup
1 tsp. stevia powder (or eliminate and increase to 3/4 c. maple syrup)
3 large eggs (room temp)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt


1. Preheat oven to 325 degrees F.


2. Heat up water for a hot water bath. [for roaster in oven later on]


3. In a small saucepan, scald coconut milk over low heat.


4. Beat eggs and maple syrup/stevia in small bowl. Slowly whisk into coconut milk in small amounts (or temper egg mixture by adding spoonfuls of coconut milk into small bowl until eggs reach the same temperature as coconut milk. Then add the egg mixture into the saucepan.)


5. Whisk pumpkin, spices, and salt in a small bowl. Add into saucepan and blend well.


6. Pour about 3/4 c. of mixture into ramekins (it should make 6). Place ramekins in a large enough roasting pan and fill pan with hot water until it reaches halfway up the sides of the ramekins.


7. Carefully place pan in oven and bake for 45-50 minutes, or until custard is mostly set but the center still jiggles when shaken.


8. Let cool on a wire rack. Enjoy warm or refrigerated with your choice of toppings (nuts, ginger, coconut ice cream)!