Pumpkin Custard

  in Desserts, Gluten-Free, Recipes

¾ cup Omena Organics pumpkin puree
2 large eggs
1 ½ cups whole coconut milk
1 teaspoon vanilla extract
½ cup brown sugar
2 teaspoons cornstarch
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt

  1. Preheat the oven to 350°.
  2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla.
  3. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and add to the pumpkin mixture. Stir until combined and pour into four 3/4-cup custard cups.
  4. Place the cups in a 9 x 11 inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.  Serves 4.