A spiced pumpkin custard with almond flour. —acwhitney
1 3/4 cups
can pureed pumpkin
coconut sugar OR 1/2 cup coconut sugar & 1/2 cup maple syrup
yogurt (cow, goat or coconut)
coconut oil, melted and cooled to room temperature
In This Recipe
Preheat oven to 350 degrees F. Cut a piece of parchment paper to fit the bottom of a 2-quart baking dish or souffle dish.
Combine almond flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl, whisk to blend. Using an electric mixer, beat pumpkin and coconut sugar in a large bowl until blended. Mix in oil, eggs one at a time, and yogurt. Add the flour mixture and mix until well combined. With a spatula, pour batter into prepared dish.
Bake until the top is firm to the touch, about 50 minutes. Cool for 10 minutes and serve warm. If you would like to make ahead you can reheat in a 300 degree oven for 10 to 15 minutes.
Serve with (dairy options) whipped cream or vanilla ice cream or (non-dairy options) coconut whipped cream or non dairy ice cream.