Low FODMAP Pumpkin Cocoa Custard with Cinnamon-Walnut Crumble
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Learn more →Ingredients
4 servings
For the custard
- ¾ cup pumpkin puree
Ingredient noteA serving of up to about 1/3 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 1 ½ cups full-fat coconut milk
- 3 large eggs
- 3 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
For the walnut crumble
- ½ cup raw walnuts, roughly chopped
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- 1 pinch fine sea salt
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, 3 tbsp maple syrup, cocoa powder, 1 tsp cinnamon, ginger, turmeric, salt, and vanilla extract until completely smooth and uniform in color, about 1 minute.
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