"A lighter take on a classic holiday dessert lets pumpkin shine...."
INGREDIENTS
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Pepita topping
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¼ cup raw pepitas (pumpkin seeds)
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2 tablespoons unsweetened flaked coconut
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1 tablespoon turbinado sugar
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¼ teaspoon flaky sea salt
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1/8 teaspoon ground ginger
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Pumpkin custard
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1 cup pumpkin purée (not pumpkin pie filling)
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2 large eggs
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1 cup skim milk
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1/3 cup nonfat Greek yogurt
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¼ cup plus 1 tablespoon agave nectar or brown rice syrup
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½ teaspoon vanilla extract
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2 teaspoons cornstarch
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½ teaspoon ground cinnamon
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¼ teaspoon ground ginger
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1/8 teaspoon freshly grated nutmeg