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Pumpkin-Coconut Custard with Walnut-Date Crumble
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Servings: 6
Author: Michelle Babb MS, RD, CD
Ingredients
  • 2 large eggs
  • 1 - 15 oz. can pumpkin puree
  • 1 cup coconut milk
  • 1/3 cup agave nectar or maple syrup
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon salt
Crumble
  • 2 cups walnuts
  • 5 Medjool dates pitted
  • 2 teaspoons cinnamon
  • 1/8 teaspoon sea salt
Instructions
  1. Place 6, 4-inch ramekins on a baking sheet. In a large bowl, whisk the eggs and add the pumpkin, coconut milk, spices, and salt. Mix well and pour the mixture equally into the 6 ramekins, leaving about 1 inch of space above the batter.
  2. Bake for 50 - 55 minutes until a toothpick comes out of the center clean. Allow to cool for 20 -30 minutes.
  3. Place the crumble ingredients in a food processor and blend until the nuts are chopped and the ingredients are well combined. Top each of the ramekins with the crumble and serve.