Pumpkin Crème Brûléeish Custard


  • Two 14 oz cans coconut milk
  • 2 ½ teaspoon vanilla extract
  • 2 teaspoon agar
  • ¼ cup grade B maple syrup
  • 2 Tablespoons coconut sugar
  • 2 teaspoon pumpkin pie spice
  • 1 ½ cups pumpkin puree
  • Dash of Himalayan salt


Whisk all ingredients together in a medium-sized pan, and bring to a boil.  Reduce heat and simmer 15 minutes.


Divide mixture between 8 ramekins.  Cool in refrigerator at least 2 hours before serving.

Such a yummy treat! Shhh… your junk food loving friends and family don’t need to know it’s healthy!


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