Marbled Chocolate Pumpkin Baked Custard
Serves: 8
Cuisinicity Tip: If you'd like to use fresh cooked pumpkin instead of canned, you will want 1½ cup pureed pumpkin.
  • 1 15 oz can organic pumpkin (100% pure, no added sugar or salt)
  • ½ cup dry red lentils
  • 4 cage free large eggs
  • ½ cup sugar
  • ½ cup bittersweet chocolate chips (60% cocoa)
  • 1½ Tbsp unsweetened almond milk
  1. Preheat the oven to 350 and grease the bottom of a glass pie dish.
  2. Place 3 cups of water in a pan and bring to a boil.
  3. Place the lentils in the boiling water, cook for 10 minutes, drain and rinse and drain again (you will have a little over 1 cup cooked lentils).
  4. Place cooked drained lentils in the bowl of a food processor; add the eggs, pumpkin and sugar and process briefly until thoroughly mixed and smooth.
  5. Place the batter (it will be liquid-y and that's ok!) in the pie dish.
  6. Place the chocolate chips and almond milk in a microwavable glass measuring cup and microwave on high setting for 30 seconds. Stir well until smooth.
  7. Using a big spoon, drizzle the chocolate mixture over the pumpkin batter--Don't actually touch the batter with the spoon and be creative with pretty zig zags and designs (no matter what you do, it always comes out so pretty!).
  8. Bake in preheated oven for 30 minutes or until the custard has "settled".
  9. Serve warm or cold.
Recipe by Cuisinicity at