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Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from "sickchick" in the Gluten-Free Forum.
2 large organic eggs
¾ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon rum extract
1 teaspoon vanilla extract
1 can pumpkin puree
1 can evaporated milk (or substitute as your diet requires)
¾ cup gluten-free polenta
1 ½ cup water
Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan.
In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.
Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.
I think this should be served warm. With maple whipped cream.
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