Pumpkin Coconut Cream Custard

 I wanted to make a pumpkin dessert for Thanksgiving and this is what I came up with!

Pumpkin Coconut Cream Custard

2 cans (14 oz) coconut cream

2 cups pumpkin puree

1 T pure vanilla extract

1 T pumpkin pie spice

1/4 t salt

1/2 cup pure maple syrup

2 t guar gum

Whisk all ingredients in a pan. Bring to a boil and simmer for about 10 minutes until thickened, stirring often.  Divide mixture into 8 ramekins. Cool in fridge for several hours. You are left with a thick, pumpkin coconut cream custard!