I wanted a healthy version of crème brûlée and incorporated my spin on it for the holidays, hence the pumpkin.
I absolutely love this version I created—it is full of flavor and is light and delicate as well. I love creating seasonal recipes; however, I find myself making this all year long!
One of the reasons I created this was because my daughter is dairy intolerant and loves crème brûlée. It’s a family favorite too, it’s so healthy and delicious.
1 cup (225g) organic pumpkin pie mix (canned pumpkin)
13 1/2 ounces (330g) organic coconut milk
4 organic eggs
3/4 (70g) cup organic coconut sugar
1/2 teaspoon (3g) salt
Preheat oven to 350 degrees Fahrenheit (175C). Beat organic coconut milk, pumpkin pie mix, eggs, and salt. Add in 1/3 cup of organic coconut sugar, mix well.
Fill six custard cups with 2/3 cup of pumpkin mixture. Make a water bath by filling a 9” by 13″ baking dish with four cups of hot water. Place each filled custard cup in baking dish.
Make sure water comes to level of custard.
Bake for 35-40 minutes, or until a knife inserted near center of the custard comes out clean. Chill custard at least two hours or overnight.