- 2 cups fresh pumpkin puree (Sugar Pie variety recommended)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 and 1/2 cups soy or almond milk
Preheat oven to 350˚. Place all ingredients in a blender and process to combine thoroughly. Pour into 4 individual ramekins. Bake until set, about 30–45 minutes. Custard will continue to set upon cooling. Top with dairy-free whipped topping.