Crustless Pumpkin Pie with Cinnamon Maple Cream

Just because October is over doesn’t mean pumpkins are over too! Winter squash, which includes pumpkin, butternut squash, hubbard squash, acorn squash, kabocha squash, and spaghetti squash, are actually relatives of both cucumbers and melons. Their yellow/orange flesh makes them rich in carotenoids, including both alpha and beta-carotene (precursor to Vitamin A), which are powerful antioxidants that protect your DNA. They’re also high in fiber.

Our favorite fall fruit – the pumpkin – can be used in so many ways. Naturally, you might think to use it in dessert, which we’ve done here with our pumpkin custard with cinnamon maple cream. But it also shines in so many savory dishes. Just make sure to use the sugar or pie pumpkins when cooking with them. You’ll get plenty of immune-boosting antioxidants beta-carotene, vitamin C and vitamin E, as well as fiber for about 50 calories a cup!

Have you ever made custard before? It’s easier than you think but looks just as impressive. We love the smooth and creamy texture of our pumpkin custard with cinnamon maple cream, which has a refreshing hint of orange to it. The cinnamon maple cream on top adds the perfect flavor profile in this already delicious pumpkin custard. And our recipe creates the perfect serving sizes because of the individual ramekins! Dig in!

What a perfect fall healthy treat that we just can’t get enough of!