Spiced Pumpkin Custard with Candied Pecan Crumble
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Pumpkin Custard
  • 4 eggs
  • 1 cup pumpkin, cooked
  • ½ cup coconut oil, melted
  • 3 tablespoons honey
  • 1 teaspoon mixed spice
  • Base
  • ½ cup raw pecan nuts
  • ½ cup shaved coconut
  • ¼ cup shaved almonds
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  1. Place the eggs, pumpkin, coconut oil, honey and mixed spice in a blender or food processor. Blend until all the ingredients are combined and the mixture is a beautiful creamy yellow colour.
  2. Transfer to a saucepan and place over a low heat. Stir the custard with a whisk for ten minutes; it will thicken and go glossy.
  3. Remove from the heat and place in the fridge to cool.
  4. To make the base roughly chop the pecan nuts and place in a large bowl. Mix the pecan nuts, shaved coconut and shaved almonds together.
  5. Add the maple syrup and cinnamon to the nuts and toss until they are all coated with the maple syrup.
  6. Place the wet nut mix in a medium pan and place over a low heat on the stove.
  7. Toss the nuts around so that they toast evenly for a few minutes. Remove from pan and allow to cool.
  8. Place the nut mix evenly into the base of four serving jars or glasses leaving a little extra left over for the topping.
  9. Carefully spoon in the pumpkin custard, or alternatively place the curd into a zip lock bag and cut a hole in the end to pipe it into the jar.
  10. Next carefully dollop the coconut yoghurt or coconut cream onto the top. Finally place the remaining macadamia mix onto the top.
Recipe by Real Food Pledge at https://realfoodpledge.com/spiced-pumpkin-custard-with-candied-pecan-crumble/