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.

 

 

Gluten Free Sugar Free Pumpkin Pie bars

I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y.  Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars!  When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!

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I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both?  What ever it is, all I know is I need to make more. STAT!

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What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t  even need to feel guilty while binge eating these.  The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!

GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS  – 9 – 12 bars

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Ingredients

Crust

  • 4 tbsp honey or maple syrup
  • 1 tbsp blackstrap molasses
  • 1/2 cup coconut oil ( at room temperature)
  • 1 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 1 can pumpkin puree or 2 cups puree
  • 1 cup coconut milk
  • 1/2 cup honey or maple syrup – Increase it if you want it sweeter
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp tapioca starch
  • 1/2 tsp xantham gum – optional its creates a firmer filling
  • 2 tsp vanilla extract
  • 1 and a half tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Directions

Crust

Preheat oven to 350 degrees F/ 180 degrees C.

In a large bowl, mix together the honey, coconut oil and spices, until creamy.  You can use a hand blender for this, I just used my trusty hand.

Fold in the coconut flour and mix until it forms a dough.

Press the dough evenly in a prepared pan and bake until slightly golden about 5 – 8 minutes.  Remove from oven and let cool.

Filling

Place everything in your blender and blend until well combined.  Taste the mixture and adjust seasoning to your preference.    Pour the filling into the prepared crust and spread it around evenly.

Bake for 20 – 40 minutes or until the pie is firm but still jiggly.  Let cool and place in the fridge overnight to properly set.

Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!

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