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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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