Name: Pumpkin Custard (GAPS Diet & SCD friendly)
Ingredients: 2 cups pumpkin puree; 3 eggs + 2 egg yolks; 1 teaspoon vanilla extract; 1/2 cup honey; 1/2 teaspoon cinnamon; 1/4 teaspoon powdered ginger; 1/2 teaspoon cardamom; 2 cups 24-hour sour cream (or full-fat coconut milk for dairy-free); 1/4 teaspoon sea salt

Description

This pumpkin custard is an easy, delicious, & nourishing way to use pumpkin in the autumn.

Ingredients

Scale

2 cups pumpkin puree
3 eggs + 2 egg yolks
1 teaspoon vanilla extract
1/2 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/2 teaspoon cardamom
2 cups 24-hour sour cream (or full-fat coconut milk for dairy-free)
1/4 teaspoon sea salt

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Instructions

Preheat oven to 350° F
Grease 8 ramekins with ghee or coconut oil
Blend all ingredients in blender (I used a Vitamix)
Pour batter into ramekins & place ramekins in glass baking dishes (I used a 9 x 13 & an additional small one)
Pour boiling hot water into glass baking dishes so that the water comes 1/2 way up the sides of the ramekins for a “water bath”
Bake until custard is set, about 40 minutes
Serve hot, or chill and serve with whipped coconut cream, or honey sweetened sour cream