Do you love pumpkin pie, but the thought of making a pie crust gives you the jitters? I’ve
Do you love pumpkin pie, but the thought of making a pie crust gives you the jitters? I’ve got just the recipe for you: Easy Baked Pumpkin Custard! It’s basically individual crustless pumpkin pies, and it’s scrumptious. ➕ Find the printable recipe in the blog archives, or cook from your phone/tablet below! ➕ Easy Baked Pumpkin Custard . Servings: 6 . Ingredients: 15 ounces pumpkin puree canned or homemade 11 ounces heavy cream about 1 1/3 cups 2 large eggs ¾ cup coconut sugar, organic cane sugar, sucanat, etc. 2 teaspoons pure vanilla extract 2 teaspoons pumpkin pie spice ¼ teaspoon cardamom a few grinds of black pepper ½ teaspoon salt . Instructions: Preheat oven to 350 degrees F (175 C). Place 6 ramekins on a shallow rimmed baking sheet. Whisk together all ingredients in a medium bowl. You could also use a blender to do this. Fill ramekins about ¾ full with the custard. Bake for about 35-40 minutes, or until just set. Cool for a bit. Serve warm or room-temperature with whipped cream (sweetened with maple syrup and flavored with a bit of vanilla extract and freshly grated nutmeg). Sprinkle extra nutmeg on top. Recipe Notes: Adapted from Primal Palate ➕ #saveur #foods4thought #goopmake #thekitchn #abmfoodie #foodblogeats #onmyplate @foodblogfeed #feedfeed @thefeedfeed #foodbloggerpro #yahoofood #f52grams #shareyourtable #foodie #foodshare #bhgfood #marthafood #todayfood #inmykitchen #cookgatherfeast #beautifullysimple #lifeandthyme #theprettyblog #momentsofmine #ofsimplethings #glutenfree #grainfree #glutenfreedessert #pumpkinspice #pumpkinpie #thanksgivingfood https://ift.tt/33F9kyX -- source link