Pumpkin Smoothie Custard

Pumpkin Smoothie Custard
Pumpkin Smoothie Custard
Serves 2
It's not really a custard but it sure feels as decadent as one. It's more of a smoothie consistency but just a plain old "smoothie" didn't do it justice so it got both names! 🙂
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  1. 1 Sugar Pumpkin (or "pumpkin pie" pumpkin)
  2. 1 can Native Forest Unsweetened Organic coconut milk (use only the solid part for this recipe after it's refrigerated overnight)
  3. Cinnamon, to taste (I just eyeball it. I tend to like lots of cinnamon!)
  4. Pumpkin pie spice, I like the Frontier Coop brand
  5. Dash stevia to taste for sweetening
  1. Cook the sugar pumpkin in the oven just like any other favorite squash, 400-degrees for approx 45 minutes with a little coconut oil.
  2. Scoop out pumpkin, you can eat it while it's hot as a side dish to dinner and put the remainder in the refrigerator for the next day.
  3. The next day, take the pumpkin meat and add to high powered blender.
  4. Add in solid portion of the Native Forest Unsweetened Organic coconut milk
  5. Add remaining ingredients and blend well
  1. Enjoy this healthy and delicious treat... I guess technically it's vegan even though I didn't set out with that in mind. My goal is to eat real food as much as possible. There's no refined sugar and you're eating veggies as a desert, who knew?! It's delish!
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