Pumpkin Custard
We enjoy this Pumpkin Custard during the Fall and Winter as a fairly easy to make dessert that also is quite healthy. The ingredients are simple and easy to find, for the most part. It tastes, unsurprisingly, a bit like pumpkin pie without the crust. Pumpkin Custard 1 can pumpkin* 2 ripe bananas ¼ cup date sugar** 1 teaspoons cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1/8 teaspoon cloves 1/8 teaspoon nutmeg ½ cup pecans Preheat oven to 350 degrees. Place all ingredients except pecans in food processor. Blend until smooth. Break pecans into small pieces. Spread pecans evenly over the bottoms of 4 large ramekins or 8 small ramekins. Spoon pumpkin mixture on top of pecans. Spread evenly. Bake 20-25 minutes.*** Remove from oven. Cool on counter until easy to handle. Further cool in refrigerator for 2-3 hours to set into a custard-like texture. * I use canned pumpkin for this recipe because it saves ...