Allergy-Friendly Pumpkin Pie Custard - GAPS, SCD, Paleo
- 4 tablespoons coconut butter
- 1½ cups hot water
- 2½ teaspoons gelatin
- ¾ teaspoon fine sea salt
- 1 teaspoon cinnamon (feel free to add ginger, allspice, nutmeg, cloves, or whatever other pumpkin pie spices you like)
- ¾ cup raw honey
- 16 oz pumpkin puree
- splash of pure vanilla extract
- Put all ingredients in vitamix or other high-powered blender.
- Blend on high until steam comes out the top and the blender is hot to the touch, about 5 minutes.
- Pour into jars and refrigerate for at least 4 hours, until the custard is set.
- Enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/allergy-friendly-pumpkin-pie-custard/
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