If making this for company I use 1/2 cup maple syrup, if making the custards for everyday puddings I use 1/4 cup instead. Nutty Pie Crust recipe from Paleo Comfort Foods: 1 Cup Almond flour 1/2 Cup chopped pecans Pinch of salt 1/4 Cup pasture butter or ghee 2 Tbsp raw honey 1 tsp vanilla Mix well and press thinly and evenly into an 8-9 inch tart pan. Pre-bake to a light golden brown colour before filling and baking. --------------------------------- Filling - adapted from a Martha Stewart recipe: 3 large eggs plus 1 large egg yolk 3/4 cup full fat coconut milk 1 1/2 tablespoons sweet potato flour or arrowroot starch 1 teaspoon coarse sea salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 tin (15 ounces) pumpkin puree 1/4 - 1/2 cup pure maple syrup (dark if possible) 1 teaspoon pure vanilla extract Preheat oven to 350F. Combine flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and coconut milk. Whisk in flour mixture. Pour into pre-baked pie crust (for pie) or ramekins (for custards) and bake until the middle is set - around 50 minutes for pie or 35 minutes for ramekins. If needed, shield the nutty pie crust edges with foil strips if they are getting too browned.