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Maple Pumpkin Custard-Dr Hagmeyer
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Maple Pumpkin Custard

Yield 8-10 ramekins


  • 1 15 oz can of pumpkin puree (make sure pumpkin is the only ingredient)
  • ½ cup coconut milk
  • ½ cup pure pale syrup
  • 3 eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • ¼ tsp ground cardamom
  • ½ tsp lemon zest
  • pinch of sea salt


  1. Preheat oven to 350 degrees.
  2. Whisk all ingredients together in a bowl, until smooth and there are no visible lumps.
  3. Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
  4. Place the filled ramekins on a rimmed baking sheet, then bake custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
  5. Cool to room temperature, then refrigerate for 1 hour prior to serving.
  6. Serve with coconut milk whipped cream

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