Crockpot Pumpkin Custard by Brenda-Lee Olson
Just in time for the Holiday season, this variation on the traditional Thanksgiving and Christmas favorite pie filling, can be used as a pudding, or as a filling for a pie. Spices should be varied to suit the taste of your family and the molasses adds a wonderful color to the whole thing. If you prefer it for a pie filling, reduce the Coconut milk by adding it slowly and stopping when the mix looks creamy but not runny. Bake in a 350 degree F oven for between 45 and 60 minutes but check it carefully. The custard will set further as it cools so do worry if it isn't jelled after cooking. The baking is complete when a toothpick inserted into the middle of the pie comes out clean.
Ingredients:
1 cup Coconut Milk
4 cups pumpkin puree (see below)
1 - 2 tsp cinnamon (or to taste)
2 tsp nutmeg
1 tsp cloves (this is STAGE 2)
1/2 - 3/4 cup molasses
1/4 brown sugar, OR 1/4 icing sugar, OR 1/4 tsp powdered Stevia
Directions:
Begin by making the pumpkin puree. There are several methods for doing this, but only two are listed below. Either way works well, but the baking method is a little bit less work intensive.
Once you have prepared the puree, and have blended it with the food processor or hand blender, stir in the coconut milk, molasses, seasonings and sweetener. Pour into the crockpot and allow it to simmer on low throughout the whole day, or on high for four hours, until the mixture is thickened and reduced and begins to set a little like pumpkin pie. Serve with a dollop of dairy free whipped topping (NutriWhip or Cool Whip), or layer into parfait glasses for a special treat.
Pumpkin Puree BAKED:
Preheat your oven to 425 degrees F. Cut the pumpkin into quarters and remove the seeds and stringy insides. Separate the seeds and set aside for drying. Place the pumpkin on a paper lined oiled baking sheet. Cover with aluminum foil and bake until thoroughly soft (about 45 minutes). When cooled slightly, peel off the skin and either puree in the food processor or place in a bowl and use the hand blender. If you have more than you need, place the remainder in containers or freezer bags and freeze for later.
STOVE TOP:
Cut the pumpkin into pieces, scrap off the seeds and string. Cut the pumpkin from the outer skin, leaving about 1/8 - 1/4 inch of flesh on the skin. The part closest to the outside is usually harder and not very good for cooking. Chop the separated flesh into small cubes and place in a large Dutch oven or similar pot. Add a small amount of water (1/4 - 1/2 cup depending on the amount of pumpkin), and place over a high heat until it starts to boil. Reduce the heat and simmer slowly until the pumpkin is fully cooked. The flesh will turn from opaque with a slight orange tinge to translucent with a much more vivid orange coloring. Puree using the hand blender or the food processor. Measure out what you need and freeze or can the rest.