Holiday Dessert Preview
Have you noticed? It's happening already. The mornings stay darker longer and the nights are darkening sooner. Goodbye, summer. Hello, fall.
Fortunately, with the changing of the seasons, so do our palates. Lately, my mind tumbles with thoughts of sauteed kale, spicy arugula and sweet pear salads, slowly braised pork with tender root vegetables and German-style sauteed cabbage with caraway.
As we willingly prepare to dive into fall head first, I am leading the way by celebrating with a maple pumpkin custard. The recipe has been sitting in my Inbox for close to a year. It is a recipe from Danielle Walker of Against All Grain and it arrived on November 17, 2013. I knew I wanted to make this paleo-friendly dessert but our holiday menus were already planned out and that was that. This would have to wait until next year.
And it has and here we are, October 2014. Thanks to Steven Kubena and his family's Kubena Farms in Seguin, we are already enjoying assorted sizes of sugar pie pumpkins at the market. I immediately snatched a smaller one to play with because I knew just what I was going to make.
Maple pumpkin custard.
Made mostly of freshly roasted and pureed pumpkin and pastured eggs, this flavorful custard is a crustless pumpkin pie. And like pumpkin pie, it requires a generous dollop of whipped cream or coconut whipped cream and then a light dusting of freshly grated nutmeg. Promise me you won't wait almost a year to make this like I did and go ahead and get in the spirit of fall.
Buen provecho!
Maple Pumpkin Custard
The Cowgirl Gourmet thanks Danielle Walker of Against All Grain for this recipe, of which the process has been adapted
Print recipe
Hey pumpkin pie lovers, this dessert is calling your name. It includes all of the fall flavors you love about pumpkin pie, but not the carbs or gluten. This paleo-friendly dessert is going to be a hit at your holiday dinner table and the fact that it can be made in a blender--that much easier.
Serves 8
15 ounces freshly roasted pumpkin puree (click here for how to roast your own pumpkin)
1/2 cup organic coconut milk, canned
1/3 cup maple syrup (I think coconut sugar would work just as well)
3 pastured eggs plus 1 egg yolk
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
Pinch of sea salt
Preheat oven to 350 degrees.
Place all ingredients in the blender and puree until smooth.
Place 8 ramekins on a baking sheet and pour the filling 3/4 of the way full and divide evenly.
Place baking sheet in the oven and bake custards for 25-30 minutes. They should still jiggle slightly in the center when you remove them.
Cool at room temperature and then refrigerate for 1 hour before serving.
Serve with a generous dollop of whipped cream or whipped coconut cream and dust lightly with a bit of freshly ground nutmeg.
Fortunately, with the changing of the seasons, so do our palates. Lately, my mind tumbles with thoughts of sauteed kale, spicy arugula and sweet pear salads, slowly braised pork with tender root vegetables and German-style sauteed cabbage with caraway.
As we willingly prepare to dive into fall head first, I am leading the way by celebrating with a maple pumpkin custard. The recipe has been sitting in my Inbox for close to a year. It is a recipe from Danielle Walker of Against All Grain and it arrived on November 17, 2013. I knew I wanted to make this paleo-friendly dessert but our holiday menus were already planned out and that was that. This would have to wait until next year.
And it has and here we are, October 2014. Thanks to Steven Kubena and his family's Kubena Farms in Seguin, we are already enjoying assorted sizes of sugar pie pumpkins at the market. I immediately snatched a smaller one to play with because I knew just what I was going to make.
Made mostly of freshly roasted and pureed pumpkin and pastured eggs, this flavorful custard is a crustless pumpkin pie. And like pumpkin pie, it requires a generous dollop of whipped cream or coconut whipped cream and then a light dusting of freshly grated nutmeg. Promise me you won't wait almost a year to make this like I did and go ahead and get in the spirit of fall.
Buen provecho!
The Cowgirl Gourmet thanks Danielle Walker of Against All Grain for this recipe, of which the process has been adapted
Print recipe
Hey pumpkin pie lovers, this dessert is calling your name. It includes all of the fall flavors you love about pumpkin pie, but not the carbs or gluten. This paleo-friendly dessert is going to be a hit at your holiday dinner table and the fact that it can be made in a blender--that much easier.
Serves 8
15 ounces freshly roasted pumpkin puree (click here for how to roast your own pumpkin)
1/2 cup organic coconut milk, canned
1/3 cup maple syrup (I think coconut sugar would work just as well)
3 pastured eggs plus 1 egg yolk
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
Pinch of sea salt
Preheat oven to 350 degrees.
Place all ingredients in the blender and puree until smooth.
Place 8 ramekins on a baking sheet and pour the filling 3/4 of the way full and divide evenly.
Serve with a generous dollop of whipped cream or whipped coconut cream and dust lightly with a bit of freshly ground nutmeg.
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