Pumpkin custard

Suitable from 12 months.
4 to 5 portions.
Dairy & Gluten free.
Keeps 3 days in the fridge.


  • 1 can pureed pumpkin
  • 2 tablespoons of maple syrup
  • 1 tablespoon of corn flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon or mixed spice
  • ½ cup of oat milk

Place all the ingredients into a blender and blend well. Pour into a heavy bottomed saucepan on medium heat. Heat while stirring continuously unto the mixture thickens and gently bubbles. Allow to cool before serving.