by Peg Lewis

Created on: June 27, 2008   Last Updated: July 12, 2008

Easy Pumpkin Coconut Custard

Several tasty variations follow the main recipe.

This gluten-free dessert is for anyone who loves pumpkin pie, but does have time with all the work, or can't eat the crust! It is also dairy-free.

Take a pound of pumpkin from your freezer (if you put some away last fall), or open a large can of store-bought pumpkin (not pumpkin-pie filling).

Empty it into a large bowl.

Pour 1 cup white sugar* into a separate medium bowl, and add about 1 1/2 tablespoons total of a mixture of your favorite pumpkin-pie spices, such as groud cinnamon, nutmeg, cloves, mace, or cardamom. Or use bottled pumpkin-pie spice from the grocery. Stir the spices thoroughly into the sugar, then add the mixture to the large bowl of pumpkin and stir thoroughly.

In the medium small bowl, beat 3 eggs until fairly well-beaten, then stir them into the contents of the large bowl.

Open a can of coconut cream (or coconut milk) and pour it into the pumpkin-egg mixture, scraping the can so you get all the solids. Mix with a whisk or hand-mixer until thoroughly mixed.

Pour into a large greased baking dish, and bake in a 325 degree oven for about 1 hour, until the custard is set. If you want a smooth custard, set the baking dish in a larger dish of water during baking.

Serve at room temperature or cold with whipped cream or plain, for dessert or breakfast.

*Honey can be used, in equal measure, though it changes flavor when cooked. Sugar substitutes are not a good choice.

Variations. All these variations can be combined (except #1 with #4).

Variation #1: Pumpkin-Rice Pudding. Before pouring into the baking dish, add 3/4 cup cooked white rice, and 1/2 cup raisins (optional). This is especially pleasing with short-grain white rice.

Variation #2: Ginger-Top Pumpkin Pudding. Before baking, sprinkle with candied-ginger powder, made by grinding candied ginger in a spice grinder or blender. You will need 6-8 pieces of 1"x2" candies.

Variation #3: Gingery Pumpkin Pudding. Leave out half the spices from the main recipe. Then after mixing stir in 1/3 cup chopped candied ginger.

Variation #4: Pumpkin-Bread Pudding. After mixing, stir in 1 cup cubed homemade-style white or wheat bread. Put in refrigerator for 1 or more hours before baking. Bake an extra 10 min.

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