Category: Desserts

Serves: 6

Ingredients

• 1 ½ cups unsweetened coconut milk
• 1 cup pure pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla
• ½ cup agave nectar
• 1 tablespoon arrowroot
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon sea salt

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together coconut milk, pumpkin puree, eggs, vanilla and agave.
3. In a smaller bowl, whisk together arrowroot, cinnamon, ginger, nutmeg and sea salt. Slowly blend dry ingredients into pumpkin mixture, stirring until well combined.
4. Pour batter into lightly oiled ramekins, about ¾ cup for each ramekin. Place ramekins into a 9×13-inch baking dish and add enough warm water until it reaches halfway up the outsides of the ramekins.
5. Carefully place baking dish in preheated oven and bake for 50 minutes. When done, custard should be firm with lightly browned tops. Cool on wire rack.

Nutrition Facts

Calories 231, Fat 14g, Cholesterol 79mg, Sodium 135mg, Carbohydrates 25g, Fiber 1g, Protein 4g