If you want to embrace the pumpkiny nature of Thanksgiving, but making a pie seems too daunting, then this pumpkin custard recipe is the perfect easy dessert that will delight your diners with both presentation and flavor! It can be prepared in individual serving glasses, or in one large glass dish, with the same, festive results!
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Total Time: 30 minutes
Cook Time: 30 minutes
- 1 can(s) pumpkin puree, organic (15 oz)
- 1 cup(s) coconut cream
- 3/4 cup(s) honey, raw
- 1 teaspoon(s) pumpkin pie spice
- 1/4 teaspoon(s) sea salt
Coconut Whipped Cream
- 1 can(s) coconut milk, full fat (403 mL)
- 1/8 teaspoon(s) vanilla (optional)
- 1/8 teaspoon(s) cinnamon or freshly grated nutmeg (optional)
- 3/4 cup(s) hazelnut flour
- 2 teaspoon(s) cinnamon
- 2 tablespoon(s) coconut sugar
- Pumpkin Mix: In a large mixing bowl, combine the pumpkin puree, coconut cream, raw honey, pumpkin pie spice, and sea salt until thoroughly combined.
- Coconut Whipped Cream: Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night). Open the can and scoop out thickened coconut cream on top into a medium bowl. Drink the coconut water at the bottom, or save it for a smoothie. Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it begins to thicken.
- Crumble Mixture: In yet another small bowl, combine the hazelnut flour, the cinnamon, and the coconut sugar until mixed.
- In mason jars, dessert glasses, or one large glass serving dish, alternate layers of pumpkin mix, whipped cream, and the crumble mixture, ending with the crumble mixture on top. This can be done in three simple layers (one pumpkin, one coconut cream, and one crumble) or it can be done in as many layers as desired! Serve chilled.