Pumpkin Custard

This is a holiday staple in our house. As our dietary needs have changed, the ingredients keep getting healthier, but the same great flavour comes through because of all the spices. In addition to being pro–vitamin A, pumpkins offer vitamins C, E and B9. These anti-inflammatory nutrients may aid in healing injuries. If you use the monk fruit extract, the custard will be much lower in carbohydrates and make for a balanced breakfast or the perfect dessert for a holiday celebration.

Ingredients:
2 cups               cooked and mashed organic pumpkin or squash (you can use canned)

5                        duck or large organic chicken eggs OR flax egg (see Tip)

1 cup                 canned full-fat coconut milk

11⁄2 teaspoons  monk fruit extract OR 1⁄3 cup unpasteurized liquid honey

1 teaspoon        pure vanilla extract

1 teaspoon       cinnamon

1⁄2 teaspoon    ground nutmeg

1⁄2 teaspoon    ground ginger

1⁄4 teaspoon    ground turmeric

Directions:

1. Preheat the oven to 350°F (180°C). Lightly oil 6 or 8 silicone soufflé cups or a 10-inch silicone pie plate with 1⁄2 teaspoon of avocado or coconut oil.

2. Place all ingredients in a food processor or blender and blend until smooth.

3. Pour the custard into the prepared soufflé cups or pie plate. Bake for about 48 minutes for the soufflé cups or 60 minutes for a pie, or until a knife inserted into the centre of the pie comes out clean.

Tip:
To make the flax egg, in a small bowl, whisk together 1⁄3 cup ground flaxseed and 3⁄4 cup + 11⁄2 teaspoons hot water until well combined. Set aside to soak for 10 minutes so that the flaxseed can swell and absorb the liquid.