Pumpkin Apple Custard Recipe Print
What tastes more like fall than pumpkin, apples, and spices? This quick to put together recipe is so very Fall-tasting, and is delicious warm, or cold. Top with whipped cream, or granola, or just eat plain. It’s also a fantastic dairy-free addition to a fall or winter meal. It’s texture is similar to a pie, with the apples acting like a crust on the bottom.
Makes 10 servings
What you need:
large (28-29oz) can of pure pumpkin
can of coconut milk (14oz)
2 tsp vanilla
1/4 cup pure maple syrup
1 tbsp of cinnamon, or pumpkin pie, or apple pie spices. You could also use a combination of ground cinnamon, cardamom, cloves, nutmeg and allspice to your family’s tastes.
4 apples, peeled and chopped
How you prepare:
Preheat oven to 350, spray 13×9 dish with cooking spray. Scatter apple pieces on bottom of dish. Mix other ingredients, ensuring that eggs get well mixed, and pour over apples. Bake for 55-65 minutes, until middle is set, and knife inserted in middle comes out clean.