Pumpkin Pie Custard


4 eggs

1/2 cup butter (1 stick), melted and cooled

1 3/4 cup pumpkin puree (if using canned pumpkin this should equal one full can)

1/3 - 1/2 cup honey or pure maple syrup (I stick with 1/3 cup but you can up it for a sweeter taste)

1/2 cup milk kefir, plain whole milk yogurt, or coconut milk (optional)

1/3 cup almond flour (I like Wellbee's for it's fine texture)

2 teaspoons pure vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon Real Salt


1. Preheat oven to 325 degrees.

2. Add eggs to large bowl and whisk. Add remaining ingredients and stir until well combined.

3. Pour mixture into a buttered 8 x 8 baking dish. Bake for 40-45 minutes or until knife inserted near center comes out clean. Best served cold. 

Amy P.,
Nov 2, 2016, 12:00 PM