Pumpkin Custard Cups

Thanksgiving is fast approaching and we all start thinking about the menu for that day. This is a great dessert idea for the holiday if you want something different from pie. I found this recipe online at Health Bent Paleo blog.

Ingredients

•14 oz. can purée pumpkin
•14 oz. can coconut milk
•1/3 c maple syrup, grade B (It’s cheaper and more flavorful)
•1 t cinnamon
•1 t vanilla extract
•1 T gelatin powder
•1/4 c luke warm water

In a small sauce pot, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Right when it’s about to come to a simmer, remove it from the heat.

While the pumpkin mixture is heating up…

In a cup or small bowl, sprinkle the gelatin over luke warm water and stir to combine, making sure there are no lumps. Let it firm up. Whisk the semi-solid gelatin mass into the pumpkin mixture.

Pour the pumpkin custard into ramekins or any fancy dish you’d like. The smaller the dish is, the faster the custard will be ready for consumption.

Press a small square of plastic wrap directly onto the surface of the pumpkin custards, not over the top of the ramekins, directly on the custard. This keeps a ‘pudding skin’ from forming on the top.

Refrigerate, to allow the custard to set-up and get firm.
You should be able to serve and eat in around 4-6 hours.

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