Pumpkin pie has to be one of my absolute favorite desserts and yet somehow it's one that I don't often think to make when the holidays aren't near. What you may not realize is that canned pumpkin, while not as amazing as fresh, is available in grocery stores all year-round. It's pretty easy to find and often is stocked right next to things like canned butternut squash or sweet potatoes. I had some organic pumpkin puree on-hand and was cleaning out my desk when I stumbled upon a recipe I had been stashing for just such an occasion. I tinkered with it a bit to make it more my own and am going to share my results with you.
- 1 cup canned pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- pinch of sea salt
- 2 pinches of grated nutmeg
- 2 organic eggs
- 1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version
- 1 tsp vanilla extract
- 1 cup coconut milk (full fat)
Pre-heat the oven to 350ºF.
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I'm pretty sure mine took a bit longer to bake, but it may be my oven!)
Serve warm or chilled.