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Crock Pot Pumpkin Custard

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Welcome to the Festival of Food Carnival. In celebration of autumn and Halloween, we’re sharing recipe ideas for healthy treats, or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

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I love pumpkin. Yes I do. I love pumpkin more than you!
And yes, I am in kindergarten.
It’s autumn (although my neck of the woods FINALLY got the memo after welcoming October with 100 degree temperatures). Autumn means wholesome, savory foods. Autumn means nutrient dense comfort foods. Autumn means pumpkins.
While everyone is busy whipping up pumpkin cookies, pumpkin pies, pumpkin muffins, and pumpkin bread, I am enjoying my super easy Crock Pot Pumpkin Custard! Oh yeah – I said Pumpkin and Custard and Crock Pot all in the same sentence. Wheee!
I originally saw this recipe over at Health, Home, and Happiness. I love Cara. I love her Grain Free Meal Plans (as well as her eBook with all the best recipes from her meals plans) and her GAPS Intro Recipe Book. I knew this recipe was going to be a winner. And it was. Sort of.
Don’t get me wrong. This custard was delicious. Really delicious! But I felt like I could turn this into something more akin to pumpkin pie without the crust. A pumpkin-pie-filling-custard if you will. Because that was what my taste buds were set on. So I tinkered with the recipe and came up with something that I think tastes pretty darn close to pumpkin pie filling and more closely matches the consistency as well.
What I like best about this recipe is that you can fix it and forget about it while the crock pot does all the work! Seriously. This is one easy, easy recipe!

Photo Credit: Pam
Here is how the magic happens:
Ingredients
  • 3 cups cooked pumpkin
  • 6 eggs
  • ¼ cup coconut milk, full fat
  • ¼ cup raw honey
  • 2 tablespoonscoconut oil
  • 1 tablespoon pumpkin pie spice OR (1 teaspoon each of cinnamon, nutmeg, ginger, and allspice)
  • 2 teaspoons vanilla or vanilla bean paste
  • Pinch of sea salt

Directions

  1. Fill a 6 quart crock pot with 1 inch of water and turn on high.  Allow to pre-heat for 45 minutes.
  2. In a blender, puree all ingredients.  
  3. Pour into oven/heat proof ramekins, yogurt jars, custard cups, or mason jars, filling 2/3 full.  (DO NOT OVERFILL!)
  4. Gently set into the water, stacking the jars if needed.  
  5. Cover.  
  6. Allow to steam for 5 hours.
  7. Turn crock pot off.
  8. Serve warm or cover and store in the fridge to serve chilled.
  9. Keeps for about one week.

Be sure to stay tuned for the release of my second eBook – Cooking With Coconut Oil! You are going to love it! Darn near 70 recipes which all help get more of that coconut oil goodness into you! Be sure to subscribe to my blog via email so you don’t miss the eBook pre-sale announcement!
Looking for other great pumpkin recipes? Here are a few more from my blog:

It’s Finally Here! An Ebook full of simple, gentle, nourishing recipes for your entire body. These 40 recipes all incorporate coconut oil, known for its holistic healing properties. 

Read more about this great resource at my Ebook Store page. Get your copy today for only $6.95!

Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the 
Festival of Food Carnival Facebook page.



span style=”font-family: Verdana, sans-serif;”>Please visit Hybrid Rasta Mama for more natural parenting, real foods, and green living posts. You can also follow Hybrid Rasta Mama through various social networks including: FacebookTwitter
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