Maple Almond Pumpkin Custard


Made with almond milk, this custard is like a crustless pumpkin pie!

Creamy custard was a staple in my house because dad loved creme carmel, the Italian version his mom made. My mom would bake her weekly custard in a bain marie bath and sprinkle cinnamon and nutmeg on top. It was oh so good warm out of the oven on a chilly night.

I make my own non-dairy pumpkin version using the sweetness of maple syrup and the creaminess of almond milk for a seasonal treat. Almond milk brands vary, so find unsweetened milk without a long list of additives. Top with a dollop of coconut cream, maple coated pecans or my Sweet and Savory Pumpkin Seeds.

3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1 cup unsweetened almond milk
1 cup pumpkin puree
1/2 cup maple syrup
grapeseed oil spray

Preheat over to 350 degrees. Lightly grease 4 – 5 ten ounce glass custard cups or ramekins with grapeseed oil spray, blotting any excess with a paper towel.  Boil water and fill an ovenproof glass baking dish 1/2 inch up for a bain marie bath. Place baking dish in the oven. In a medium bowl, combine all ingredients and whisk until thoroughly blended. Fill custard cups or ramekins 3/4’s full and place in the bain marie. Bake for 40 minutes or until custard is set in center but not puffy. Set on a wire rack to cool. Serve warm or room temperature.



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