Inspired by Health-Bent.
Did I not warn you that I would be posting anything and everything having to do with winter squash? Yup, I did. And I plan to make good on that notion.
I was perusing the Intarwebs recently for a few good recipes, and I happened to come across Health Bent’s Paleo Maple, Pumpkin Custard Cups. This site is seriously an insane resource for unbelievable Paleo recipes. And I saw it and first was like, Hell yeah, pumpkin! And then I was like, Double hell-yeah, custard! And then I was like, Oh hell no, that’s got to be so bad for me.
I love custardy things. Creamy, custardy, delicious things. Give me creme brulee, give me custard pie, give me all the eggs and cream you’ve got. My mom makes a really delightful custard with egg substitute, but it tends to get watery. But I love the caramelly flavors, the rich yolks, and the indulgent cream.
So, I was pleasantly surprised when I saw that this recipe contained no eggs, no cream, no refined sugar, and no gluten. NO
I’ve made a few tweaks to the original recipe. First, since there are no eggs, it’s not technically a custard. As you’ll see, the recipe instead contains unflavored gelatin. Therefore, I’m saying that my incarnation is a little closer to a panna cotta. Surprisingly, perhaps, the recipe contains a similar creaminess of a custard. I also added a few extra spices to mine. It’s possible, actually, that you might get this stuff mixed up with pumpkin pie filling. In fact, my mom said something about trying this recipe for Thanksgiving.
Finally, I substituted full-fat coconut milk for light coconut milk. If you’re a real Paleo baller, feel free to go full-fat (your product might be creamier), but mine turned out just fine…and far more WW friendly! This stuff is so yummy. It’s sweet but not too sweet. Light, but not totally unfilling. Just. Try it.
Paleo Pumpkin-Maple Panna Cotta
• 14 oz can pumpkin
• 14 oz can light coconut milk
• 1/3 cup pure maple syrup
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 envelope gelatin powder
• 1/4 cup warm water
• Nutmeg, to taste
Whisk together pumpkin, coconut milk, maple syrup, cinnamon, and vanilla extract. Over medium-low heat, bring ingredients to a simmer. While the pumpkin mixture is heating, dissolve gelatin in the warm water, careful not to leave lumps. Let it semi-coagulate while the pumpkin mixture gets simmering.
Once mixture is simmering, remove from heat and whisk in gelatin mixture well.
Pour warm mixture into ramekins or other serving containers, and refrigerate until firm, about 4 hours (I left mine overnight). Sprinkle firmed panna cottas with a bit of nutmeg.
This recipe makes 8 1/2-cup servings, and for my WW friends, that’s 2 p+ each! (Seriously!!)