#pumpkincustard

Another delicious treat will be delivered to Tamagotchi Uni’s worldwide! That’s right, the fall fun is far from over. Bandai is going to be delivering the gift of pumpkin custard to every Tamagotchi Uni on Tuesday, October 31st, 2023, which is also conveniently Halloween!

Today is the day, and the pumpkin custard is here. The pumpkin custard looks like a sweet treat that your Tamagotchi just love, and it’s just in time for Halloween.

This dairy-free pumpkin custard is a delicious Paleo-friendly dessert perfect for autumn. Made with creamy coconut milk and aromatic spices, it's a comforting and satisfying treat for any occasion.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 13.5 ounces coconut milk. 1/2 cup maple syrup. 3 eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, spices, and salt until well combined. Pour the mixture into individual ramekins or a baking dish. Place the ramekins or baking dish in a larger baking pan. Carefully pour hot water into the larger pan, filling it halfway up the sides of the ramekins or dish. Bake in the preheated oven for 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool slightly before serving. Serve warm or chilled. Optionally, top with coconut whipped cream or chopped nuts. Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious and creamy Whole30-compliant pumpkin custard recipe that is also free of gluten and dairy. This dessert is ideal for fall or anytime you want something warm and comforting!

Ingredients: 1 can 15 oz pumpkin puree. 4 large eggs. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt.

Instructions: Set oven temperature to 175C 350F. Pumpkin puree, eggs, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and salt should all be thoroughly mixed together in a mixing bowl. Transfer the blend into baking dishes or ramekins. To create a water bath, put the ramekins or baking dish inside a larger baking pan and fill it with hot water. Bake for 45 to 50 minutes in a preheated oven, or until the custard is set on the outside but still slightly jiggly in the middle. Take out of the oven and allow it to cool down a little before serving. Before serving, feel free to top with whipped coconut cream or a dash of cinnamon.

Prep Time: 15 minutes

Cook Time: 50 minutes