Allergy-Friendly Pumpkin Pie Custard - GAPS, SCD, Paleo
 
 
Ingredients
  • 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
Instructions
  1. Put all ingredients in vitamix or other high-powered blender.
  2. Blend on high until steam comes out the top and the blender is hot to the touch, about 5 minutes.
  3. Pour into jars and refrigerate for at least 4 hours, until the custard is set.
  4. Enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/allergy-friendly-pumpkin-pie-custard/