Pumpkin Pie is a food that I feel should been a total guilt free delight. This recipe for Pumpkin Custard ( the pie filling) is inspired by 101cookbooks. I use Maple Syrup to sweeten it, coconut flour to thicken, and coconut milk instead of the traditional evaporated. I hope you love it and serve it plenty this holiday season! This can be poured into a pie crust, individual ramekins, or cooked in a casserole dish too. Adjust Ramekin cooking time to 15 mins instead of 25
Find the recipe for Roasted Pumpkin Puree here ( or use canned organic pumpkin puree).
As you can see…. we ate both the Pumpkin custard and whipped cream before I could Photograph them…
So here’s a beautiful shot of baby Riah trying to keep his fingers out of the Pumpkin Pie last Thanksgiving!