Mediterranean Diet Friendly Pumpkin Cocoa Custard with Cinnamon-Walnut Crumble
Total time2 hr
Prep time15 min
Cook time45 min
4.7(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the custard
- ¾ cup pumpkin puree
- 1 ½ cups full-fat coconut milk
- 3 large eggs
- 3 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 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 syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!