Pumpkin Custard

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!

Pumpkin 'Custard'

Serves 1 
No cook time 
Prep time 5 minutes

Ingredients:

  • 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!