Red Meat Allergy Friendly Orange-Pistachio Pumpkin Cocoa Custard
Total time3 hr
Prep time15 min
Cook time45 min
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Learn more →Ingredients
4 servings
- 1 can (15 oz) pumpkin puree
- 1 cup full-fat coconut milk
- 3 large eggs
- 3 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp orange zest, finely grated
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 3 tbsp dry-roasted pistachios, roughly chopped
- 1 tsp orange zest, finely grated (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
- 2
In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, cocoa powder, orange zest, cinnamon, ginger, turmeric, and salt until smooth and fully combined, about 1 minute.
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