Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 45-60 minutes |
| Servings |
|
Ingredients
- 1 cup pumpkin puree
- 1 cup full-fat coconut milk
- 4 large eggs beaten
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 2 tablespoons raw honey
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 325 degrees and boil a kettle of water.
- Lightly grease 6 ramekins or custard cups with coconut oil.
- In a large bowl or stand mixer, mix together pumpkin, coconut milk, eggs, spices and honey.
- Pour evenly into ramekins. Place the ramekins into a large baking dish, then fill the baking dish with hot water so it comes halfway up the sides of the ramekins.
- Bake for 45 minutes to one hour, until a knife inserted in the center comes out clean.
Recipe Notes
Slightly adapted from GAPS Diet Journey at http://gapsdietjourney.com/2012/01/recipe-coconut-milk-pumpkin-pie-custard/.