Primal Pumpkin Custard

I made this tasty custard for this year's Thanksgiving dinner and it was a total hit. I figured I would make a few treats that were grain- and sugar-free to make up for all of the other decadent foods we had... it's all about balance! Pumpkin is an awesome food to incorporate into your meals because it is high in anti-oxidants, including beta carotene, that help cells from damage and help in preventing disease, as well as benefit eye health. It is also high in vitamin C for boosting the immune system and helping keep your skin healthy. Pumpkin is also high in fiber. Just a few reasons to enjoy this great dessert, besides the taste, of course! Make sure you're using pasture-raised eggs for this recipe!

Primal Pumpkin Custard  

(serves 8-10)

2- 15 oz. cans pumpkin puree (about 3 cups)

2 ripe bananas, mashed

8 eggs 

1 cup coconut milk 

1/2 cup real maple syrup (or honey)

2 Tbs coconut oil or butter, melted

1 tsp vanilla extract

1/2 cup coconut flour

1/2 tsp sea salt

2 Tbs cinnamon

1 tsp ginger 

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp cloves

Preheat oven to 325 F. Grease a 9x13 or medium round casserole dish.

In a mixing bowl, combine the wet ingredients, pumpkin puree through vanilla. Whip together with whisk or hand mixer until smooth. I used an immersion blender and it was perfectly smooth and creamy. Add in the dry ingredients and beat together until completely mixed. Pour into prepared baking dish, cover with foil and bake for 20 minutes. Remove foil and bake 5-10 more minutes, until top begins to crackle and custard becomes slightly firm. Remove from oven and allow to cool. 

I served mine topped with homemade whipped cream, from pastured cows of course!

This post was shared on Food Renegade's Fight Back Friday!