These Pumpkin Pie Custards aren’t new for most of you.
They may be a favorite, though!
I posted the recipe seven years ago. Can you believe that?
It seems crazy that I’ve had this site for that long. Some of you have been with me since my first blog – I started that in 2005. I’ve been in this vegan blogging sphere a long time.
I still enjoy it. Mostly because I enjoy sharing with you and having your readership. The ‘biz’ of blogging has never been my favorite part of things, as much as it’s necessary.
But, I love sharing the food with you, and hearing from you through comments, and also on social and email. It’s the best part of my work.
So, to share: Pumpkin Custards!
Her lovely photos inspired me to to freshen up this post!
These pumpkin custards are also in my Let Them Eat Vegan cookbook.
I have made these custards every year at Christmas. It’s become tradition, and our girls love them even more than pie.
I love them too, though I wouldn’t mind pairing with pumpkin ice cream. 🤣 #thatsme #allabouttheicecream
Now, you can make these custards without the brûlée topping, but it really is quite extraordinary! The crackly-caramelized topping against the creamy custard is just so delicious.
These pumpkin pie custards are absolutely perfect for Thanksgiving or Christmas, but also any time you’d like a special dessert during the fall or winter.
Enjoy the recipe! x Dreena
Pumpkin Pie Custards with Pumpkin Brulee
- 2/3 cup pumpkin puree pure pumpkin, not pumpkin pie filling, packed (I use Farmer’s Market Organic brand)
- ½ cup raw cashews
- 1 ¼ cups plain unsweetened non-dairy milk almond or soy preferred, but choices is yours
- ½ cup unrefined sugar ex: coconut sugar
- ¼ cup pure maple syrup
- 1 tbsp fresh lemon juice
- 1 ¼ tsp agar powder
- 1 tsp arrowroot powder
- 1 tsp cinnamon
- Few pinches freshly ground nutmeg
- Pinch or two allspice
- Pinch or two ground cloves
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- Few teaspoons unrefined sugar for caramelized topping optional, see note
- Preheat the oven to 375°F. Place 5 or 6 ramekins (This is the size/type I have, they are about 3 1/4" in diameter, and 2" deep, holding about 3/4 cup) in an 8 by 11-inch glass baking dish. Bring roughly 3 cups of water to a boil in a kettle. Meanwhile, in a blender (I use my rambo blender (aka Blendtec), it really is worth investing in for exceptional plant-powered recipes), combine all the ingredients (except the sugar for topping) and puree until very, very smooth. (I use a Blendtec; if you don’t have a high-powered blender, you will need to blend for a longer time, and scrape down the sides of the bowl a couple of times.) Pour the boiled water into the baking dish to surround the ramekins (but don’t get any water in the ramekins). Then pour the pureed pumpkin mixture evenly into each ramekin. If using six ramekins (mine are 3 inches in diameter—from the inside—and almost 2 inches deep), they will be about two-thirds full; if using five, they will be just about completely full. Carefully place the baking dish into the oven. Bake for 32 to 34 minutes, until the custards are set around the edges but a touch looser in the center. Carefully remove the baking dish from the oven and let cool slightly until you can safely remove and transfer each custard to a cooling rack. Let cool a little more. The custards are best still a little warm, but can also be served chilled.
photo credit: Anna Pelzer
What’s your favorite Thanksgiving dessert?