WOW is basically what I have to say!! Oh Allright, I’ll say more….Amazing, delectable, yummy gluten-free dessert with impeccable nutrition, and so easy to make too! You throw it all in a food processor and drizzle with chocolate, and there you have it! The reason I say WOW to the nutrition as well as the delicious factor is that this marbled chocolate pumpkin baked custard hides a “ton” of…..red lentils! Of course, if you know my style by now you can trust me when I say you have no idea they are there! They just impart their protein and fiber and vitamins and minerals and just humbly disappear into the batter. The organic pumpkin (here is one I like) of course adds its great nutrition along as well. Did I say WOW?!!!
Marbled Chocolate Pumpkin Baked Custard
Cuisinicity Tip: If you'd like to use fresh cooked pumpkin instead of canned, you will want 1½ cup pureed pumpkin.
Author: Catherine Katz
Serves: 8
Ingredients
- 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
Instructions
- Preheat the oven to 350 and grease the bottom of a glass pie dish.
- Place 3 cups of water in a pan and bring to a boil.
- 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).
- 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.
- Place the batter (it will be liquid-y and that's ok!) in the pie dish.
- 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.
- 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!).
- Bake in preheated oven for 30 minutes or until the custard has "settled".
- Serve warm or cold.
I made this recipe and loved the flavor and texture. I enjoy having dessert, although, do not want the sugar nor calories! This dessert came through with flavor. I would add a little more nutmeg and cinnamon for my tastes or just sprinkle some on top before serving .
Truly enjoy the website and the recipes.
Thank you from Rhode Island shoreline.
Thank you Cathy! I am so delighted to hear that! You are most welcome from Connecticut!
I have to say I need to work on this recipe – I think I must have done something wrong…. did not turn out well – will keep trying as I am sure it is me – your recipes are always fabulous!
Oh my goodness, I am going to try this recipe again to see if there is something I didn’t specify clearly or if it needs a little “fine-tuning”!!! That’s why I always love feedback, so I appreciate it very much Greg…especially from you!!
Hi Greg!
I haven’t heard from you in a while and just rediscovered this lovely comment you made way back when!! Did you like it? and more importantly: How are you?
In the oven right now! I had to resist putting cinnamon in it 🙂 Looks fantastic!
encore moiiii! ce qui est très Ă©tonnant est que l’on ne soupçonne ni la courge , ni les lentilles , mais comment faĂ®tes-vous pour crĂ©eer ces recettes aussi originales? je me rĂ©gale et je la prĂ©fère froide! martine
je vous remercie!! c’est exactement ce que j’essaye de faire et cela me fait tant plaisir que vous n’ayiez pas pu “detecter” mes lentilles!!!J’adore!!
waoh! in fact! je viens de rĂ©aliser cette tarte Ă la courge, amazing! très lĂ©ger comme gateau , le mien Ă©tait plus foncĂ© car j’ai mis du sucre complet brun…. et j’ai utilisĂ© de la courge fraĂ®che ….c’est très bon …;comme d’habitude! merci pour cette recette très crĂ©ative et facile Ă faire et …bonne journĂ©e Ă vous! ..; enplus , si vous dĂ®tes que cela apporte beaucoup de vitamines , alors , allons-y!!
martine de France