Ingredients
- 400 grams Pumpkin (cooked)
- 400 grams coconut cream
- 85 grams rice malt syrup (fructose free) or honey (paleo)
- 4 Eggs (whole)
- 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon
- 1/4 teaspoon Nutmeg
- 1 dash ground cloves
- 1 teaspoon vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients in bowl
Cook 7 Mins, 90 Degrees, Speed 4
ENJOY!
Tip
I usually have pumpkin puree on hand either in the fridge or freezer as my children love it so much.
Easiest way to cook is to place the whole pumpkin in the oven on a tray (trust me - you need a tray, I learned that the hard way!) Cook at 180 degrees for an hour. Alternatively, chopped pumpkin can be cooking by steaming in the varoma.
For this recipe I just added the roasted pumpkin straight into the TM bowl without pureeing - it pureed while the custard was cooking.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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