Name: Maple Pumpkin Custard
Yield: 8-10 ramekins
Ingredients: 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

Maple Pumpkin Custard

Yield 8-10 ramekins

Ingredients

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

Instructions

Preheat oven to 350 degrees.
Whisk all ingredients together in a bowl, until smooth and there are no visible lumps.
Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
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.
Cool to room temperature, then refrigerate for 1 hour prior to serving.
Serve with coconut milk whipped cream