SCD Recipe: Pumpkin Custard

1 1/2 cups cooked pumpkin
1 cup dry curd cottage cheese
4 eggs
1 tsp vanilla
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp cloves
1/4 ground ginger
1/4 nutmeg

Preheat oven to 350 degrees.


Combine all ingredients in blender and blend until smooth. I like to blend the dry curd with the eggs first to get it as smooth as possible.

Pour mixture into custard cups – I used four.

If desired sprinkle a little cinnamon and nutmeg on the top.

Place cups in a glass baking dish. Fill dish with water so it is about half way up the side of the cups.

Bake for 35 minutes. Increase heat to 375 degrees.

Bake for another 10 minutes until custard is set.

Allow to cool before serving.

This recipe being shared on Slightly Indulgent Tuesday.

Sherry Lipp

2 thoughts on “SCD Recipe: Pumpkin Custard

  1. Can SCD almond yoghurt be used instead of the cheese?

    And can the spices be omitted?

    Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.