SERENE CHATS: In Australia, where we spent part of our childhood, there was a delicious creamy treat called custard squares that you could buy from any local bakery. Here in the United States, custard is a little different. Here people think of it as a liquid filled with a lot of eggs, but the custard squares Down Under are more like a creamy set pie filling… so, so dreamy, good! (Description continued in the Recipe Notes area.) This recipe is found in the “Delicious Desserts & Treats – Cookies, Brownies & Pies” section of the Trim Healthy Table Cookbook, page 410.
Pumpkin Custard Silk Squares or Pie
Description
SERENE CHATS: In Australia, where we spent part of our childhood, there was a delicious creamy treat called custard squares that you could buy from any local bakery. Here in the United States, custard is a little different. Here people think of it as a liquid filled with a lot of eggs, but the custard squares Down Under are more like a creamy set pie filling... so, so dreamy, good! (Description continued in the Recipe Notes area.) This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 410.
Ingredients
For the Crust
For the Filling
Instructions
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Make The Crust
If making a baked crust, preheat the oven to 350°F.
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Process the almond flour, coconut, and Baking Blend in a food processor for a few minutes so they start releasing their oils. Add the coconut oil and process again for a minute or so. Add the salt, sweetener, almond extract, water, and baking powder (if using), and process one last time. Using water-dampened fingers, press the mixture into an 8-inch square glass baking dish (if making squares) or a regular pie plate (if making pie). Bake for 10 minutes, then allow to cool before using. (If not baking it, put in the fridge to firm up.)
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Make The Filling
Place the gelatin in the bottom of a 1-cup measuring cup. Add the cool water, stir well, then add the boiled water to melt it properly and stir again until dissolved. Add enough water to the cup to come to the 1-cup mark, then pour into a blender. Add the Gluccie and blend this mix for 30 seconds. Add the sweetener, collagen, whey protein, nutmeg, ginger, cinnamon, salt, vanilla, heavy cream, MCT oil, coconut oil, and pumpkin puree and blend until super silky and smooth.
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Pour the filling into the crust and refrigerate until set. Cut into squares or slices.
Note
Recipe Notes
Description continued...
My version of these squares is holiday inspired. I make them for our big hilltop family get-togethers at Thanksgiving and Christmas, so I can happily stay on-plan, but my husband asks me to make them more often as he loves pumpkin treats any time. You have two versions here: As written it is a celebratory heavy S, which I indulge in on the holidays. When I make this year-round I use a version (Lightened-Up Pumpkin Custard Silk Squares, page 412) that lightens up both the crust and the filling. Still great, but more fuel-conscious. So if you are a pumpkin freak like me and want to make this frequently, lighten it up.
Oh, by the way... you know by now I don’t like things too sweet, right? Pearl doesn’t find this quite sweet enough as written, so taste the batter and add more sweetener to your liking. Rohnda (our photographer) added double the Gentle Sweet and 2 teaspoons Super Sweet, along with the 2 doonks of Pure Stevia Extract. She said that was not too sweet for her, but that girl’s sweet tooth is super strong!
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NOTE:
For the crust, if you don’t have almond flour, increase the shredded coconut to 1 & 1/4 cups and increase the coconut oil to 1/2 tablespoon. Omit the almond extract.
