Easy Pumpkin Custard - paleo, low carb, vegan option
This Easy Pumpkin Custard tasted like pumpkin pie and it's healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!
Heat pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering.
While heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
Remove pan from heat.
Once the gelatin is somewhat solidified, whisk it throughly into the heated pumpkin mixture.
Pour the blended pumpkin mixture into desired serving dish.
If you would prefer to avoid "custard skin" on the top of your custard, put plastic wrap on top so that it directly touches the custard.
Refrigerate until firm and enjoy.
Calories: 144.4kcal | Carbohydrates: 9.1g | Protein: 2.7g | Fat: 11.8g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.14g | Monounsaturated Fat: 0.52g | Sodium: 100.9mg | Potassium: 139mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 10300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.4mg