Pumpkin contains starch, though of the winter squash family, appears to be lowest in starch content. We have not eaten much of it in the past few months as we have tried to be quite strict on a no starch diet. However, after 2.5 months of very careful avoidance, we are cautiously attempting small trials. With four egg yolks to use from our delicious pot pie last night, I got to wondering about making a custard type breakfast. Pumpkin custard just sounded like it would be yummy.
Of all of the meals that have required reinventing, breakfast has been the easiest and yet the hardest. Eggs.every.day is not my love. While we are getting creative in how to eat them, I grew up on cereal, and I miss variety at breakfast. I don't want to use almond flour on too regular of a basis (because of high ratio of omega 6s) and am not sure how well coconut flour is being tolerated, so muffins, pancakes and the like are not something we do regularly.
This morning's custard was just the variety we needed. Eggs very much in disguise and with delicious pumpkin. Perfection! I made it with the yolks because they needed to be used, in the future, I will attempt with 4 whole eggs.
Pumpkin Pie Custard
- 1 1/4 cup pumpkin
- 3/4 cup coconut milk, canned
- 4 egg yolks
- 2 whole eggs
- 2 tsp cinnamon
- 1/2 freshly ground nutmeg (so worth the effort of freshly grinding!)
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1/4 tsp. almond extract
Mix pumpkin and spices. Mix in coconut milk, syrup, vanilla and almond extract. Whisk eggs in separate bowl and mix well with pumpkin mixture.
Place 6 ramekins/custard cups in large Pyrex pan. Fill cups with custard mix.
Add very hot water to larger Pyrex pan, filling about 2 inches or to the same height as the custard. I waited to add the water until I had my pan in the oven. I used my electric kettle to fill with almost boiling water.
On a somewhat related note, I just have to mention how impressed I was to have purchased some new Pyrex cups and discover that they are still made in America! Not often do I find a product stamped "Made in USA" and it makes me thrilled to support Pyrex! I have since checked every Pyrex item that I own and it appears that every last thing is made in the USA. As much as I would love to go out and find some cute ramekins, I think I will stick with my American made Pyrex cups.