Welcome to the Festival of Food Carnival. In celebration of autumn and Halloween, we’re sharing recipe ideas for healthy treats, or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.
I love pumpkin. Yes I do. I love pumpkin more than you!
And yes, I am in kindergarten.
It’s autumn (although my neck of the woods FINALLY got the memo after welcoming October with 100 degree temperatures). Autumn means wholesome, savory foods. Autumn means nutrient dense comfort foods. Autumn means pumpkins.
While everyone is busy whipping up pumpkin cookies, pumpkin pies, pumpkin muffins, and pumpkin bread, I am enjoying my super easy Crock Pot Pumpkin Custard! Oh yeah – I said Pumpkin and Custard and Crock Pot all in the same sentence. Wheee!
I originally saw this recipe over at Health, Home, and Happiness. I love Cara. I love her Grain Free Meal Plans (as well as her eBook with all the best recipes from her meals plans) and her GAPS Intro Recipe Book. I knew this recipe was going to be a winner. And it was. Sort of.
Don’t get me wrong. This custard was delicious. Really delicious! But I felt like I could turn this into something more akin to pumpkin pie without the crust. A pumpkin-pie-filling-custard if you will. Because that was what my taste buds were set on. So I tinkered with the recipe and came up with something that I think tastes pretty darn close to pumpkin pie filling and more closely matches the consistency as well.
What I like best about this recipe is that you can fix it and forget about it while the crock pot does all the work! Seriously. This is one easy, easy recipe!
- 3 cups cooked pumpkin
- 6 eggs
- ¼ cup coconut milk, full fat
- ¼ cup raw honey
- 2 tablespoons coconut oil
- 1 tablespoon pumpkin pie spice OR (1 teaspoon each of cinnamon, nutmeg, ginger, and allspice)
- 2 teaspoons vanilla or vanilla bean paste
- Pinch of sea salt
- Fill a 6 quart crock pot with 1 inch of water and turn on high. Allow to pre-heat for 45 minutes.
- In a blender, puree all ingredients.
- Pour into oven/heat proof ramekins, yogurt jars, custard cups, or mason jars, filling 2/3 full. (DO NOT OVERFILL!)
- Gently set into the water, stacking the jars if needed.
- Allow to steam for 5 hours.
- Turn crock pot off.
- Serve warm or cover and store in the fridge to serve chilled.
- Keeps for about one week.
Looking for other great pumpkin recipes? Here are a few more from my blog:
Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Jessica from Delicious Obsessions shares her recipe for Lemon Coconut Blueberry Macadamia Nut Muffins, a low-carb, low-sugar treat that won’t leave you feeling guilty. You can also find Jessica on Facebook.
- Abbie at Farmer’s Daughter shares a recipe for Unsweetened Cinnamon Applesauce in the slow cooker, a yummy treat that also makes the house smell amazing. You can also find Abbie on Facebook.
- Lulastic of Lulastic and the Hippy Shake shares a story of urban foraging, and the delicious recipe for the Fruit Leathers she made with the harvest! You can also find Lulastic on Facebook.
- Jennifer at Hybrid Rasta Mama shares a super easy, fix it and forget about it Crock Pot Pumpkin Custard that tastes like warm pumpkin pie filling without the sugar and grains! You can also find Jennifer on Facebook.
- Bianca at the Pierogie Mama justifies why she guards her homemade applesauce from ‘unauthorized’ uses. You can also find Bianca on Facebook.
- Jennifer from True Confessions of a Real Mommy helps you take your love of all things pumpkin to the dinner table! A gluten free, dairy free, and vegan if you like Thai Pumpkin Soup to warm you up! You can also find Jennifer on Facebook.
- Crackerdog Sam guest posts at Hobo Mama with a slightly sweet, stove-popped Cracker Jack alternative. You can also find Hobo Mama talking about Crackerdog Sam on Facebook.
- Luschka at Diary of a First Child shares her foundation recipe for ‘milkshakes’ – coloured green smoothies – that her toddler loves to have with ‘chocolate’ date balls and banana ‘ice cream’. You can also fine Luschka on Facebook.
- Amy at Anktangle shares a wholesome version of a decadent treat: Chocolate Peanut Butter Granola Bars. They have a classic, no-bake cookie flavor while being gluten-free, sugar-free, and vegan. Nut-free substitutions included! You can also find Amy on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.