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Pumpkin Pie Custard

Grease 6 ramekin or custard cups with sunflower oil or melted coconut oil.

In a large bowl, whisk together pumpkin purée, milk, eggs, salt, vanilla, spices and stevia, until smooth. Pour evenly into ramekins.

Bake for 40 minutes, or until a knife comes out clean. Let cool to room temperature and chill in the refrigerator.

Best served cold. Top with dairy-free whipped cream and a sprinkling of cinnamon and nutmeg.

Ingredients:

1)

sunflower or coconut oil : 1 tablespoon

2)

can pumpkin puree : 15 oz

3)

vanilla almond or coconut milk : 0.5 cup

4)

eggs, beaten : 4

5)

sea salt : 0.5 teaspoon

6)

natural vanilla extract : 2 teaspoon

7)

pumpkin pie spice : 2 teaspoon

8)

vanilla liquid stevia : 1 teaspoon

9)

dairy free whipped cream : 1

10)

cinnamon & nutmeg : pinch

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