Grain-Free Pumpkin Spice Custard Cake

Every Fall, I start thinking of all the ways I can use pumpkin: pumpkin chocolate chip muffins, pumpkin pie, pumpkin cookies! My husband still generally eats grain-free, so this recipe for Pumpkin Custard Cake is for him, especially. This grain-free recipe is loaded with eggs and healthy fats. We enjoy this recipe for breakfast, brunch, or topped with whipped cream for a special dessert. This is spiced just like pumpkin pie, so it's a wonderful grain-free stand-in for the holidays, too.

Grain-Free Pumpkin Spice Custard Cake

Serves 6

• 1 & 1/2 sticks butter, preferably from grassfed cows

• 3/4 cup sucanat 

• 3/4 cup sour cream

• 6 eggs, preferably from pastured hens

• 1&1/2 tsp cinnamon

• 3/4 tsp ground ginger

• pinch of ground nutmeg

• pinch of ground cloves

• 1/2 tsp salt

• 1/4 cup arrowroot starch 

• 2 Tb coconut flour 

• 1 can of pumpkin puree (or use homemade)

1. Butter an 8X8 glass dish, generously.

2. In a small saucepan, melt 1&1/2 sticks of butter over low heat. Then turn off heat and allow to cool. 

3. Preheat the oven to 325 degrees F.

4. In the meantime, combine the eggs, sucanat, sour cream, salt, and spices in a medium bowl. Mix it all together with a whisk or mixer.

5. Mix in the arrowroot and coconut flour until well-mixed.

6. Mix the melted butter into the custard mixture.

7. Mix in the pumpkin puree.

8. Pour the custard mixture into your buttered baking dish and smooth out the top with a spatula.

9. Bake at 325° for 50-60 minutes, until custard cake is set in the center.

10. Allow to cool before slicing. Custard cake is nice when served slightly warm or cold.

11. For a special treat, top with a bit of whipped cream.
    

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