Vegan Pumpkin Custard
My simple vegetarian pumpkin custard recipe took months to perfect. With the ingredients listed here, it is healthy enough to serve as a dinner dish. Pumpkin pie is not just for Thanksgiving anymore!
To turn it into a dessert, double the sugar or maple syrup.
Prep time: 10 min; Total time: 60 min
Ingredients
- 1 15 oz can pumpkin
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/4 c sugar or Grade B maple syrup
- 2 tbsp blackstrap molasses
- 12 oz soy milk, rice milk, or almond milk
- 1/2 c. firm tofu (not silken)
Mix all ingredients together and pour into a glass dish or pie pan. Bake at 350 for 50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate.
Serves 8
Tips
You can make this with a crust if you wish. To do so, follow the instructions for the crust and
pour the pumpkin mixture in. Cook at 425 for 15 minutes and then reduce the heat to 350 for 40-50
minutes.
Make this simple vegetarian recipe Sunday night and then you will have a nutritious treat to enjoy all week. Pumpkin is low calorie and high fiber and full of antioxidents. This recipe also provides soy protein, iron, and calcium.
Add extra protein and a nutty flavor with 1/4 c. almond butter or peanut butter.
Blackstrap molasses are an excellent source of iron, calcium, and other nutrients. However, if you don't have it on hand then you can increase the sugar or syrup to 1/3 cup.
Maple syrup is more nutritious and sweeter than sugar. When possible, it is a great substitute.
Try adding small amounts (1/4 tsp) of other spices such as cardamom, nutmeg, and allspice.
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