Fabulous Vegan Pumpkin Custard
Each Thanksgiving my Mom prepares for me her delicious Pumpkin Pie without the crust, I know what you are thinking, ‘no crust, why the heck not’?! I just don’t love traditional pie crust but I love pumpkin pie filling. So she makes me her version of it and calls it a custard even though its truly just the best part of the pie!
As with many recipes, I try to Veggie or Vegan them up when/where I can. I came up with this version and absolutely love it!
You can bake this in one large dish or a few smaller corning ware dishes or ramekins.
Preheat your oven to 350′
- 2 & 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup natural cane sugar or brown sugar
- 1/4 cup full-fat coconut or almond milk)
- 1 tbsp Earth Balance, softened
- 1/4 cup pure maple syrup
- 3 tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
Soften the Earth’s Balance so that it will blend well.
Combine all of the above ingredients in a large glass mixing bowl.
spoon out into your choice of serving dishes and bake for 45-60 minutes checking every 5 minutes or so once you’ve hit 45 minutes. There are no animal products in this and no raw ingredients so you don’t have to worry about it being ‘cooked’ all the way through.
Eat on its own or top with crushed pecans and drizzle with raw organic honey (if vegan choose agave nectar).
Grab a spoon and enjoy licking your lips:)