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Prep time
20 minutes
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Cook time
50 minutes
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Serves
6
Author Notes
A spiced pumpkin custard with almond flour. —acwhitney
Ingredients
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1 3/4 cups
almond flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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3/4 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/4 teaspoon
ground ginger
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15 ounces
can pureed pumpkin
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1 cup
coconut sugar OR 1/2 cup coconut sugar & 1/2 cup maple syrup
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3
eggs
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1/4 cup
yogurt (cow, goat or coconut)
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1/4 cup
coconut oil, melted and cooled to room temperature
Directions
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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.
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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.
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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.
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Serve with (dairy options) whipped cream or vanilla ice cream or (non-dairy options) coconut whipped cream or non dairy ice cream.
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