Step 1

Whisk together arrowroot, collagen, gelatin, spices and sea salt in a medium bowl.

Step 2

Into a medium saucepan, add milk, pumpkin, egg yolks, and maple syrup. Sprinkle the arrowroot mixture over its surface, and whisk to combine. (The egg yolks will get mixed in, but the pumpkin may not break up all the way until it's well heated.)

Step 3

Cook over medium heat for about 10 minutes, whisking CONSTANTLY until the pudding begins to thicken. It will thicken in two stages: It will start to steam first, and become more viscous; this is your sign that the custard is almost done. Then at the 10 minute mark it will thicken more. Once thickened, remove immediately from the heat. (It will thicken more again upon chilling.)

Step 4

Add butter and vanilla and continue to stir until mixed. Pour into jars/individual serving dishes, and chill.

Step 5

Eat plain; or garnish custards with favorite toppings: meringue (see recipe link below), crystallized ginger, shredded coconut, coconut or dairy whipped cream, chocolate chips, berries, sauteed apples, cake pieces, sprouted walnuts or pecans.