I made this savory pumkin pie custard in small ramekins this weekend and after the last of 4 of them tonight, I decided yum, it tastes just like Mom's pumpkin pie without the crust!
And best yet, it is as easy as pie if not easier to make, no crusty mess if you know what I mean and lighter on the tummy. Now I just need a larger ramekin to bake it in, to share on Thanksgiving day. It is super easy to make other than making sure you have enough water to fill the pan you baked them in. I baked them for an hour and would probably make extra to fill the dishes up a tad more. Coconut milk(full fat), 2 eggs, maple syrup, vanila, cinnamon, ginger, nutmeg and of course pumpkin puree(I used the organic canned)
Happy Thanksgiving and Eat Well!!
And best yet, it is as easy as pie if not easier to make, no crusty mess if you know what I mean and lighter on the tummy. Now I just need a larger ramekin to bake it in, to share on Thanksgiving day. It is super easy to make other than making sure you have enough water to fill the pan you baked them in. I baked them for an hour and would probably make extra to fill the dishes up a tad more. Coconut milk(full fat), 2 eggs, maple syrup, vanila, cinnamon, ginger, nutmeg and of course pumpkin puree(I used the organic canned)
Happy Thanksgiving and Eat Well!!
