I am officially over pumpkin spice everything but even during these times of severe pumpkin abuse, I just cannot resist making a few pumpkin desserts, like this delicious pumpkin custard. While I could house an entire pumpkin pie and call Thanksgiving done and dusted, in honor of Revivalist Kitchen this recipe was created to feature a not over sweetened, reasonably spiced dessert that is the perfect end to a rich meal but with the liberal use of farm fresh eggs, a slightly larger portion could be a nutritious and satisfying cap on a lighter meal. Featuring fresh roasted pumpkin, creamy naturally sweet raw whipped cream and spiced pumpkin seeds; this pumpkin custard will make a beautiful addition to your holiday table. We featured this desert at our Harvest Dinner. Read all bout what we served up here!
2 cups pumpkin puree
1/2 Cup Coconut Sugar
1 T Molasses
1 Tsp fresh grated nutmeg
1 Tsp fresh grated cinnamon
1 Tsp vanilla, scraped from vanilla bean
1/2 Cup Milk or if Paleo use coconut Milk
Roast the pumpkins in 350° oven until soft. Scoop out flesh, reserving seeds to be toasted and blend all ingredients in food processor, except for eggs. Pour blended mixture into heavy bottom saucepan over medium heat. Taste for seasoning and turn off heat once mixture is at a simmer. Off the heat whisk in the eggs one at a time and then bring the mixture back up to a simmer. Pour into individual serving vessels and chill in refrigerator. Top custard with raw whipped cream and the toasted spiced pumpkin seeds.
Toasted spiced pumpkin seeds
1 C pumpkin seeds, rinsed
1 2 T coconut sugar
1/4 tsp each cinnamon & nutmeg
2T melted butter
1 tsp sea salt
Pre-heat the oven to 300°. Mix together all ingredients except seeds, once mixed, toss in pumpkin seeds. Spread seeds over a baking sheet and bake. You will want to stir the seeds every five minutes and bake until crispy. This process takes about 25-35 minutes.
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How did the recipe turn out? Got any questions? Leave a comment below!