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<\/div>\n<\/div>\nDairy-Free, Egg-Free Pumpkin Custard<\/h2>\n
<\/div>\n<\/div>\nDairy-Free, Egg-Free Pumpkin Custard<\/h2>\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n
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Pumpkin Custard. Need I say more? My son told me it’s like pumpkin pie without the crust. I call it delicious. It’s the perfect dessert during the All-Things-Pumpkin season we have going on right now. What I love about this recipe is how easy and nutrient dense it is.<\/p>\n
Before I dive into how awesome pumpkin is and the recipe, let’s talk about the difference between pudding and custard. I bring this up because a friend asked me the difference when I was making the recipe and I blanked. I didn’t have a good answer! You cook both, and I knew custard had more egg yolks but that was about it. So I did what anyone would do, I asked my mom. I am now going to share her answer with you. A custard holds its shape when you scoop it up, pudding doesn’t. It spreads out. Now we know!<\/p>\n
If you need any more reasons to enjoy real pumpkin during this season, I’ll give you a few more. Number one, it’s rich in vitamin C. Vitamin C helps us fight off infections, stay healthy, and have healthy, glowing skin. Studies show that the starch in pumpkin is anti-inflammatory and insulin-regulating. It won’t spike your blood sugar and even helps keep it stable. Super awesome! It’s also a good source of B-vitamins. B-vitamins give us energy and who doesn’t need more of that?<\/p>\n
For this recipe you will need 1 can coconut cream, 1 can pumpkin puree (NOT pumpkin pie filling), 1\/2 cup maple syrup (you can sub honey if you want to), 2 teaspoons vanilla extract, 2 1\/2 teaspoons pumpkin spice, 1\/4 teaspoon ginger powder (this gives it more of a pumpkin pie flavor), 1\/4 teaspoon sea salt, and 2 tablespoons grass-fed gelatin (or if you’re vegan, agar powder). Easy right? Then you will put everything but the gelatin into a pot, use a whisk to mix it all together then heat on medium, stirring constantly until it’s hot but not bubbling. Remove from the heat, and scoop out a 1\/4 cup. Put into a small bowl and sprinkle the gelatin in and mix quickly and well to avoid clumping. Once mixed, add back into the pot and whisk quickly until smooth again.<\/p>\n