Creamy pumpkin custard with toasted pecans and warm spices — served chilled or warm with a dollop of coconut whip.
Creamy pumpkin custard with toasted pecans and warm spices — served chilled or warm with a dollop of coconut whip.
Ingredients:
1 cup pumpkin purée
1 1/2 cups oat milk
1/4 cup maple syrup
2 tbsp arrowroot starch
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
Pinch of salt
1/4 cup chopped toasted pecans
Instructions:
In a saucepan, whisk pumpkin, oat milk, maple syrup, spices, and salt.
Stir in arrowroot and cook over medium heat until thickened.
Pour into ramekins and chill, or serve warm.
Top with pecans and coconut whip.
Kick It Up a Notch:
Add a splash of vanilla or almond extract
Top with candied ginger or dairy-free chocolate shavings
Serve with a maple drizzle or cinnamon dusting