Are you looking for a dessert that is quick, easy and nutritious? Can’t be true right? Nope, it’s true!! These pumpkin cups are amazing. You MUST try them. Pumpkin is a great source of dietary fiber and pure maple syrup (not the fake kind) is loaded with over 50 compounds that help regulate blood sugar, decrease inflammation and even help ward off cancer forming cells. Im not saying that you should chug pure maple syrup everyday, but you may want to consider replacing table sugar and other sweeteners for it (of course, if you are diabetic please consult your practitioner first). My mother in law first introduced me to these scrumptious desserts a few months ago and since then i’ve made countless batches tweaking the recipe each time till I found the best balance of flavors. Here it is 🙂
Paleo Pumpkin Custard Cups
1 can pumpkin
1 can coconut milk
1 tbsp vanilla extract
1/2 tsp nutmeg
1/2 tsp ginger powder
1 tsp cinnamon (you can add more if you really like it! I usually do.)
pinch of salt
*You will also need 4 or 5 small ramekins and a baking pan big enough to fit the ramekins in.
Start by preheating the oven to 350 degrees.
Combine all ingredients in a large mixing bowl.
Place ramekins inside baking dish and fill with the pumpkin mixture. After the ramekins are full, fill the baking dish with an inch of water. This helps to not dry them to a crisp in the oven 🙂
Place in the oven uncovered and bake for 90 minutes. Keep in mind cooking times may be less if you have shallow ramekins. When they are done they should be somewhat firm to the touch and have a very small amount of browning on top. I like to shave a little bit of maple sugar on top right before serving-yum! They can be served hot or cold. Enjoy!!