Baked Pumpkin Custard (Gluten Free, Sugar Free, Vegan)

After finding out how easy it is to make pumpkin puree (even with the long wait for all the water to drip out) I’ve been on an insane everything MUST be pumpkin flavoured kick! and with Thanksgiving and Christmas coming up, its the best time to be all pumpkin crazed.  My dark chocolate pumpkin bread was a bust, a very delicious pudding like bust, but these baked pumpkin custards were a great success! Sometimes you have to mess up one recipe to find an even yummier other recipe.

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Perfectly spiced and served in individual bowls, this dessert makes portion control so easy, but what makes it even more special is the fact that is sugar free, gluten free and vegan.  Its the perfect no guilt treat to serve for any holiday celebration, but don’t just serve it for the holidays.  Lets just build a pumpkin custard swimming pool and eat this dessert all the time! Yes, that seems like the only solution that will work.

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This recipe popped into my mind after I made the most amazing pumpkin pie filling for my pumpkin pie bars, its just so good that I could have been content with just eating the filling and calling the crust an unnecessary luxury.  Don’t get me wrong the crust is the best part of the pumpkin pie bars, but sometimes you just want a whole bowl of delicious, creamy pudding to get you through the baking process! So lets get custard making!

BAKED PUMPKIN CUSTARD serves 4

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Ingredients

  • 1 can coconut milk
  • 1 can pumpkin puree or 2 cups pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • ground nutmeg
  • 1/4 tsp salt
  • 1/3 cup – 1/2 cup honey or liquid sweetener of choice – Depends how sweet you like it.
  • 1/4 cup cornstarch or arrowroot starch
  • 1/4 cup raisins – optional

Directions

Place everything except the raisins in your blend.  Blend until combined.  Taste and adjust to your preference.  Fold in raisins.

Pour mixture into four ramekins.

Pour boiling water into baking pan. 1 inch of water.  Place your ramekins inside the water bath.

Bake uncovered at 350 degrees F for 30 minutes.

Remove from bath.

Vegan Baked Pumpkin Custard

Serve hot or cold, with a dollop of coconut whipped cream.

 

 

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