I love pumpkin, so much that I usually stock up on a whole bunch right after they go on sale after thanksgiving 🙂 So now that I have tons of pumpkin cans in my kitchen, I have to come up with recipes to utilize the pumpkin I have, so I came across this recipe on elanaspantry.com which appealed to me because I also love custard! I am glad I can finally enjoy this delightful treat the healthy way. My recipe is modified from the original recipe which can be found on her website. I will be posting a pumpkin pancake recipe with some pumpkin spiced custard topping soon! Sound delicious? 😉
1/2 cup raw cashews
1 tbsp arrowroot starch/powder
Pinch of sea salt
1 1/2 cups boiling water
2 organic stevia sachets
1 1/2 cups organic canned pumpkin
2 tbsp organic unsweetened apple sauce
1 tbsp organic pure vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg
A pinch of ground cloves
First, place cashews, arrowroot powder, and sea salt in a blender and puree until meal texture forms.
Add in boiling water and blend until smooth.
Add in remaining ingredients and blend until creamy smooth texture forms.
Pour custard into a mason jar or air tight storage container and place in the refrigerator for an hour, or overnight. The custard should form a thick and creamy texture.
Enjoy with anything you like!