Paleo Pumpkin Custard | Recipe Cart

Name: Paleo Pumpkin Custard | Recipe Cart
Total time: 20 min
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

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Paleo Pumpkin Custard is high in good fats and good cholesterol, plus it contains protein, carbs and gut-healthy ingredients! You'll love this simple, delicious

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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