It’s that time of year when everything is pumpkin. I really don’t like using pumpkin as it is very watery. Instead I substitute butternut squash or kabocha squash (my all time favorite). The taste is the same and the consistency is nicer. For someone who is dairy free, this is just like a smooth and creamy crustless pumpkin pie!
I used to be intimidated at the thought of making a custard, but once I did it a few times I realized that it was really easy. It’s actually much easier to make this custard than to make a crust and put a filling in it.
A custard is a mixture of egg yolks and milk, in this case coconut cream. It is also thickened with something – usually flour or corn starch (yuck). In this case we use gelatin which helps to thicken the custard and adds healthy amino acids. The kabocha squash is also quick starchy and thick. If you use butternut squash it will work, but won’t be quite as thick.
This custard can also be cooked in a double boiler, but keeping the heat between 3 and 4 on my electric stove worked well in a regular pot. Care needs to be taken not to get it too hot or it will overcook. The other important tip is to keep whisking to combine all the ingredients and to keep it moving as it heats and thickens.
This is a quick and easy recipe to serve your company on holidays!
One medium kabocha squash (about 3 – 4 pounds) will yield at least 2 cups cooked and then some.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 small servings
Tip: Double or triple the recipe for larger portions or more people
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