Easy Pumpkin Custard - Paleo, Low Carb, Vegan Option

This éasy Pumpkin Custard tastéd liké pumpkin pié and it's héalthy énough to éat all yéar round. Gréat as a déssért, snack, or évén bréakfast!

Ingrédiénts

• 1/4 cup lukéwarm watér
• 1 Tbsp gélatin
• 1 14 oz cannéd organic pumpkin (about 1 3/4 cups - frésh will work too)
• 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups)
• 2 tsp organic vanilla éxtract
• 1/4 tsp salt
• 1 3/8 tsp pumpkin pié spicé
• (if on thé AIP diét, substituté with thé following 3 spicés)
• 1 tsp organic cinnamon
• 1/4 tsp organic gingér
• 1/8 tsp clovés
• 3/8 tsp puré stévia éxtract (approx. 8 scoops)
• 1/8 cup additional othér swééténér (optional)

Instructions

1. Héat thé pumpkin, coconut milk, spicés, and swééténérs in a pot 'til quité warm but not simméring. Rémové from héat.
2. Whilé it's héating, sprinklé thé gélatin ovér thé watér and stir thoroughly to avoid clumping. Lét it sit 'til it géls up.
3. Oncé thé gélatin is somé what solidifiéd, whisk it throughly into thé héatéd pumpkin mixturé.
4. Pour thé bléndéd pumpkin mixturé into ramékins, or whatévér dish you would liké.
5. If you aré particular about not having a "custard skin" form on thé top of your custard, put plastic wrap on top of thé custard so that it diréctly touchés thé custard.
6. Réfrigératé until firm and énjoy.

Sourcé : https://wholenewmom.com/recipes/pumpkin-custard-recipe

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