Creamy, sweet and light pumpkin custard. Eat it with a spoon or make a trifle.
I love custard, pudding, creme anglaise, pastry cream, whatever you want to call it – I love them all. It all started when I lived in England as a kid. The English have the most incredible custard, Bird’s Custard. I use to love school lunches especially on the days we had a jam tart with Bird’s Custard on it. My love of all things custard has not diminished and now thanks to So Delicious Coconut Milk Creamer I can have it again. This time I used it for a Pumpkin Custard. I love the consistency I get with the coconut milk creamer rather than milk. It is really rich and creamy. Perfecto!
Custard is so versatile. I used this pumpkin custard to make little trifles with vanilla wafers and some low-sugar whip cream. It would make a fantastic filing for a cake or a doughnut. Oh! I think I just figured out what pastry I want to make next – a sweet brioche bun filed with pumpkin custard! You can pipe it into an eclair or just eat it with a spoon. Sounds like so much fun. I cannot wait to experiment some more.
One great thing about this custard is that it tastes like a pumpkin pie but without the fattening crust. I put in some of the same spices, cinnamon, ginger and added some allspice. My house smelled so good while I was making this. This custard is not quite thick enough to use as a pumpkin pie filing but you won’t mind. It tastes so good. I just love food that not only tastes good but brings back sweet memories. What food brings back sweet memories for you?
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Happy Healthy Eating,
- 1/4 cup granulated sugar
- 2 tbsp Domino Light Sugar/Stevia mix
- 2 tbsp cornstarch
- 1/8 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 cup So Delicious Coconut Milk Creamer
- 1/3 cup egg substitute
- 1 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 pumpkin puree 15 oz can, not pumpkin pie filing
Place sugar, sugar/stevia mix, cornstarch, cinnamon, ginger, allspice and salt in a medium saucepan.
Gradually whisk in the coconut creamer and egg substitute, whisking until smooth.
Place the saucepan over medium heat and bring to a boil, stirring continuously.
Once at a boil, turn off the heat and add the butter and vanilla.
Transfer to a bowl and gently fold in the pumpkin.
Place the bowl of custard in an ice filed bowl until the custard cools to room temperature, about 15 minutes. Stir occasionally.
Refrigerate with plastic wrap placed directly on top of the custard. Eat with a spoon or make a little trifle or something new.
I calculated 6 Weight Watcher Smart Points
But wait, there’s more. Check out these deliciously, healthy pumpkin desserts: