This baked pumpkin custard has all the comforting flavors of pumpkin pie with half the work! It's crustless, which means you don't have to fuss with making a pie crust. Plus it's gluten free!
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Ingredients:
15 ounces pumpkin puree canned or homemade
11 ounces heavy cream about 1 1/3 cups
2 large eggs
3/4 cup coconut sugar organic cane sugar, sucanat, etc.
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
a few grinds of black pepper
1/2 teaspoon salt
Time Stamps:
0:00 Intro
0:13 Ingredients
0:39 Preheat Oven
0:47 Whisk and Pour into Ramekins
1:03 Bake
1:15 Nutmeg Whipped Cream
1:37 Serving
2:02 Bloopers
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