There isn't a picture of my Traditional After Thanksgiving Breakfast. a.k.a pie, this year. I forgot. But if you want a picture from last year here you go. So then I got to thinking about what it is that I love about having pie for breakfast. Yes, there is the whole "I'm an adult so I can have pie for breakfast if I want" attitude but I think it was something deeper than that. And then there is the fact that it is delicious (my Mom does make some rockin pies). So I started thinking and came to the conclusion that I love pumpkin custard.
So I started looking at recipes figuring I would just make pie filling and I started getting a little discouraged because I was missing some ingredients. So then I came across this recipe at Nom Nom Paleo for Pumpkin Coconut Maple Custard Cups. I've dabbled in Paleo here and there and have loved every recipe I have tried.
So I actually had all the ingredients in my cupboard! Yay! Okay most of them. I didn't have Grade B syrup so I used Grade A but I didn't quite have enough so I added a little maple sugar which I bought when I was switching sweeteners. I also used a whole small can of Pumpkin puree. I looked at the can after I measured out the 3/4 cup and I couldn't justify throwing away the rest so I threw it all in there. I also doubled all the spices. I like things spicy, just in case you didn't know.
I didn't have 10 ramekins. Actually I don't even own A ramekin. So I had to improvise. What did I have? A muffin tin and some muffin cups. I still did the water bath because I have a pan large enough to fit my muffin tin. I was a little worried that they would cook faster being that the pan was metal but I actually had to cook them a little bit longer.
It was agonizing smelling all that loveliness but waiting for them to cool down!
So I had one for breakfast...okay I had two. And they were so gooooood! Just like eating a piece of pie for breakfast only slightly healthier.