This is a delicious recipe from the meal plans (purchase here),I especially love that you can put it in the crock pot and then go out and come home to a house that smells like fall and a warm snack or dessert. In my mind this is a totally legitimate snack, dessert, and breakfast.
It’s so easy in the crockpot, and the ramekins can be stacked and they still steam cook so they stay nice and soft. The cook time is more flexible than in the oven as well. You see that I used both a jar and ramekins, the jar took longer- I just returned it to the crockpot for another 20 minutes to finish it up.
Crockpot Pumpkin Custard
3 cups cooked pumpkin or butternut squash (how to cook squash– using organic canned is an easy though more expensive substitute)
1/4 cup coconut milk, full fat
2 packets stevia, or 1/4 cup maple syrup or honey (maple syrup is not GAPS legal, stevia isn’t either, but more people on GAPS have been okay with stevia than maple syrup)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
pinch of sea salt
Fill crock pot with 1 inch water and turn on high. Allow to pre-heat for 30-45 minutes (for you multi tasking moms, doing this before taking a shower and/or starting breakfast works well)
In a blender, puree all ingredients (blender will be quite full). Pour into oven/heat proof ramekins or mason jars, filling 2/3 full. Gently set into the water, stacking the ramekins (pictured) if needed. Cover. Allow to steam for 4-6 hours.
Turn crock pot off, and it will continue to stay warm for another hour or so, serve warm or cover with plastic wrap and store in the fridge to serve chilled.
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