Pumpkin Custard


Psych. This isn’t really pumpkin custard, there is no dairy or milk in it. I was hungry for a snack and had a can of pumpkin open, (I have an obsession with pumpkin by the way), so I got creative. If pumpkin pie and pumpkin cheesecake had a non-dairy baby (sans crust), this is what I think it would taste like. WIN/WIN!

Pumpkin ‘Custard’
– 1/4 C pumpkin puree
– 1/4 C canned full fat coconut milk (make sure it’s in the fridge overnight before using it for this, you need it thick)
– 1 tbsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground cloves
– two drops of vanilla extract

*add a tbsp of maple syrup if you want it sweet for a dessert

>Serves 1
>No cook time
>Prep time 5 minutes

1. Put all the ingredients in a mug and mix together. Voila! (You can be fancy and put it in a blender to make sure there are no lumps, but I didn’t want to clean the blender…)

Bon appetiteee & happy pumpkin/squash season!

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