Paleo Pumpkin Custard | Recipe Cart | Recipe Cart

Ingredients

• 2 cups milk (of choice (non-dairy options work well))
• 3/4 cup pumpkin (organic, canned or pureed leftover winter squash (butternut and kabocha are best))
• 1/3 cup arrowroot powder
• 1/3 cup maple syrup (or honey)
• 1/4 cup collagen peptides (sustainably-sourced (see Recipe Notes for sourcing), optional)
• 4 egg yolks (reserve the whites separately if you want to top the custards with meringue (see link to Paleo Meringue recipe below))
• 1 Tablespoon butter (or coconut oil)
• 2 teaspoons gelatin (sustainably-sourced (see Recipe Notes for sourcing))
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 2 pinches Celtic sea salt