Pumpkin pie/pumpkin custards

[Plumfoodie]

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.

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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.

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