Creamy Pumpkin Custard with Spiced Apples
Comforting, creamy pumpkin custard with warmly spiced apples. Adjust the sweetness to serve as breakfast, dessert, or anything in between. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, nightshade-free)
Servings: 6 servings
- 2 cans pureed pumpkin
- 1/2 cup maple syrup consider 1/4-3/4 cup depending on your taste buds
- 1/4 cup lard or refined coconut oil
- 1-1/4 Tbsp gelatin
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 4 apples, peeled, cored and sliced thinly
- Splash or two of spiced apple cider
Combine pumpkin, maple syrup, lard or coconut oil, gelatin, cinnamon, ginger, cloves, and salt in a pot on the stove. Turn heat on medium low and cook. Stir continuously for 5-8 minutes. The mixture should change in consistency, becoming more of a smooth liquid and the gelatin should dissolve fully.
Pour into custard cups or a pie plate.
Refrigerate for at least 3 hours to allow custard to set.
Cook apple slices in spiced cider in a pan on medium low heat until soft, but still retaining their shape. Arrange on fully set custard.
Refrigerate until ready to enjoy.