Upside-down Pumpkin Pie

For the custard:

• 1 quart heavy cream

• 15 oz pureed pumpkin

• 1/2 cup coconut sugar

• 1 1/2 tsp cinnamon

• 6 eggs

• Ramekins

• boiling water

• cake pan or ramekin pan

For the crust:

• 1 cup almond flour

• 2 tbsp coconut sugar

• 3 tbsp butter

Pre-heat oven to 320 degrees.

Whisk together 6 eggs and cinnamon.

Pour heavy cream, pumpkin and sugar into a sauce pan. Heat until it just begins to boil. Remove from heat.

Very slowly, add hot cream mixture into eggs, stirring constantly so as not to cook the eggs.

Place ramekins into cake pan. Pour boiling water into the pan, until it is about halfway up the sides of the ramekins. Pour custard mixture into ramekins, about 3/4 full.

Bake for about 40 minutes, until it is just slightly jiggly, like pudding. Refrigerate for 2 hours.

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While custard is refrigerating, mix together butter and sugar in a sauce pan. Heat until just melted. Add almond flour.

Press mixture onto parchment paper. Bake for about 8 minutes.

After custard has been in the refrigerator 2 hours, break “crust” apart and add a piece onto each custard as an upside-down crust!