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Ingredients
Recipe yields 6 servings
Enjoy a sweet, velvety pumpkin custard recipe that embraces fall flavors while using diabetic-friendly ingredients. Brown sugar, coconut milk, and pumpkin puree are swirled together and baked until set for a fragrantly creamy bite.
Recipe yields 6 servings
Preheat oven to 350°.
Bring a saucepan of water to a boil. In a large bowl, beat the eggs lightly. Whisk in the brown sugar, vanilla and coconut milk. Add the salt, spices and pumpkin purée and whisk until well combined (do not overmix). Pour the custard into 6 small oven-safe ramekins.
Arrange the ramekins in a baking pan with high sides. Place the baking pan in the oven. Carefully add boiling water to the baking pan to come up 2′′ high around the ramekins. Bake for 45 to 60 minutes, or until a knife inserted into the center of the custard comes out clean.
Serve warm or chilled topped with a small dollop of whipped topping and a sprinkle of cinnamon.