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Pumpkin Sweet Potato Custard

Yield: 4 servings

Ingredients:

• 3/4 cup pumpkin puree
• 3/4 cup sweet potato puree
• 6 TBSP raw honey
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/2 cup full-fat coconut milk
• 1 tbsp grass-fed gelatin (1 bag Knox)

Directions:

1. Whisk pumpkin, sweet potato, honey, cinnamon, vanilla, nutmeg, cloves, and ginger.
2. Heat coconut milk until warmed but not boiling.
3. Turn off the heat.
4. Slowly add gelatin while whisking constantly. making sure it dissolves.
5. Add to pumpkin/sweet potato mixture.
6. Pour the mixture into four ramekins, about ½ cup.
7. Refrigerate at least 2 hours.
8. Store covered.
9. Top with coconut whipped cream.