Popular Conditions & Diets
Ingredients
9
Time
40m
Serves
4
Recipe by Megan Horsley
Ingredients
9
Time
40m
Serves
4
Dessert
Gluten-Free
4 large
Egg Yolks
3 cups
Coconut Whipping Cream
divided
1/2 cup
Cane Sugar
plus extra for the broiling
2 tsp
Vanilla Extract
2 tsp
Pumpkin Spice
divided
1/8 tsp
Sea Salt
1/2 cup
Pumpkin Puree
2 Tbsp
Pumpkin Seeds
1 Tbsp
Maple Syrup
1
Preheat the oven to 275°f. Set four 8-oz ramekins in a baking dish (or use multiple baking dishes if they don't fit).
2
Add 1 ½ cups of whipping cream to a small pot along with the vanilla extract, 1 ½ teaspoons of pumpkin spice, sugar, and salt. Whisk gently occasionally and bring to a simmer – you’ll see small bubbles forming around the side of the pot. Remove from the heat.
3
Whisk the egg yolks together in a large bowl and slowly stream in half of the cream mixture to temper the eggs. You must pour the cream in slowly and stir constantly to prevent the eggs from scrambling.
4
Then, pour the egg mixture into the remaining cream. Add the pumpkin purée.
5
Divide the mixture evenly between the ramekins, filling them almost to the top. Place the ramekins in the baking dish(es).
DIY Pumpkin Spice
5m
6
Boil about 3 cups of water and pour it into the baking dish(es) to create a water bath for the ramekins. Fill to about ½-inch high.
7
Cover the ramekins with foil, parchment paper or a Silpat (silicone baking sheet).
8
Bake for 30 minutes, or until the custard looks almost set but still has a slight jiggle. Remove and cool on a cooling rack for 1 hour. Then, move them to the fridge to cool for 2 hours or up to 24 hours.
9
Meanwhile, make the candied pumpkin seeds and whipped cream.
10
Add the pumpkin seeds to a small pan with the maple syrup. Heat on medium-high heat for about 3 to 5 minutes. Remove from heat and let cool.
11
Add the remaining whipping cream to a large bowl with the remaining pumpkin spice. Whip until soft peaks form. Chill until ready to use.
12
When ready to serve, set your oven to broil and put the rack on the third highest level. Spread an even layer of the remaining sugar over the custard—broil for 2 to 4 minutes, or until the sugar has melted and begins to brown. Watch closely so they don't burn.
13
Remove and let cool for 10 minutes before serving. Garnish with the whipped cream, pumpkin seeds and enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
