Maple Pumpkin Custard

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Ingredients
  

  • 1 15 oz Can of pumpkin puree(make sure pumpkin is the only ingredient)
  • 1/2 cup Coconut Milk
  • 1/2 cup Grade B maple syrup
  • 3 Eggs and 1 egg yolk
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Cardamom
  • 1/2 tsp Lemon Zest
  • Pinch of Celtic Sea Salt

Instructions
 

  • Preheat oven to 350 degrees. Whisk all of the ingredients together until smooth, and there are no lumps visible. Pour the filling into individual ramekins, filling 3/4 of the way full and dividing evenly. Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them. Cool to room temperature, then refrigerate for 1 hour prior to serving. Serve with coconut milk whipped cream if desired.
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