Dessert: Baked Pumpkin Custard

Delightful pumpkin custard that's just like pumpkin pie without the crust.

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 75 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Baked Pumpkin Custard

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

14 oz sweetened condensed milk
2 large eggs
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
15 oz canned pumpkin

Instructions

1. Mix the pumpkin with the spices.

2. Add the milk, eggs slightly beaten, and stir until smooth and well combined.

3. Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes.

4. Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.

5. The custard will be puffed up, but will fall when it cools. It will have a slightly caramelized top and bottom instead of a pie crust.

6. Serve as you would pumpkin pie.

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