Pumpkin & Spice Custards Topped with Vanilla Yogurt

Ingredients

3/4 cup canned pure pumpkin
1 13.5-ounce can heavy coconut cream
1/4 cup coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon sea salt
1 tablespoon orange zest
1 teaspoon pure vanilla extract
3 large ggs
6 tablespooo

Preparation

1. Preheat the oven to 350°F. Place six 5-ounce ramekins in a 9” x 13” pan; set aside.

2. Place the pumpkin, coconut cream, coconut sugar, cinnamon, ginger, cloves, salt, and orange zest in a medium saucepan. Over medium heat, whisk the ingredients together to blend well and bring to a boil. Lower the heat and simmer 1 minute while stirring constantly. Turn off heat and stir in the vanilla extract.

3. In a medium bowl, whisk the eggs. Continue whisking while adding the warm pumpkin mixture until fully incorporated, then pour into the ramekins. Carefully pour very hot water into the pan to come halfway up the sides of the ramekins.

4. Place the pan on the center oven rack and bake for 60 minutes, or until the custards are set. The custards are ready when a sharp knife inserted into the center comes out clean. Using tongs, carefully lift the custards out of the pan and place on a cooling rack.

5. Serve either warm or cold topped with a tablespoon of vanilla yogurt.

Note: The custards can be made a day ahead and kept in a covered container in the refrigerator.

Nutrition Facts

Per serving:
Calories: 322
Protein: 7.7 g
Total fat: 24.9 g
Saturated fat: 20.5 g
Cholesterol: 108 mg
Sodium: 81.5 mg
Dietary fiber: 2 g