Vegan Pumpkin Custard

By | September 01, 2013


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.


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  • 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
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