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!
No cook time
Prep time 5 minutes
- 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
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!