Addictive Pumpkin Custard

a fall favorite without all the sugar

This recipe was developed pretty fast one night as the weather changed and I was craving a pumpkin dessert. I ate three right out of the oven! In April 2018 I stopped eating all desserts due to a lifestyle prescription from my Functional Medicine doctor. Lately, I have been able to find ways to bake with lower sugar content and still be satisfied!

Ingredients

• 1 can organic pumpkin puree

• 2 pasture-raised eggs

• 1 pasture-raised egg yolk

• 1 tablespoon organic molasses

• 1/3 cup maple syrup

• 1/2 teaspoon coffee salt

• generous amount of fresh grated nutmeg

• 1/2 cup milk (almond, macadamia, …)

• 1/2 teaspoon cinnamon

• 1 tablespoon coconut oil

• 2 teaspoons fresh grated ginger

• 100% dark chocolate

Directions

1. Pre-heat oven to 360. Prepare 6 ramekins on a baking sheet.

2. Add all ingredients to food processor except chocolate. Process until smooth.

3. Pour into ramekins and bake 25-30 minutes.

4. When finished and still hot add a piece of the chocolate into the pumpkin custard and enjoy!