Fresh Vegan Pumpkin Custard by Sue Smith

Fresh Vegan Pumpkin Custard by Sue Smith

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Prep time: 20 minutes, plus 1 hour baking and 2 hours chill time
Serves 8

• 1 sugar pumpkin, about 3 pounds
• 2 14-oz. cans light coconut milk
• 2 ½ teaspoons vanilla extract
• 2 teaspoons agar powder
• ¼ cup agave syrup
• 2 tablespoons plus 2 teaspoons brown sugar
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• dash salt

1. Preheat the oven to 325 degrees F.
2. Cut the pumpkin in half, stem to base. Scrape out seeds and strings (reserve seeds for roasting), then place the halves face down (skin side up) in a baking pan lined with parchment paper.
3. Bake in preheated oven about an hour or until tender. Cool for 10 minutes, then peel away skin.
4. Puree pumpkin meat in a high-speed blender or food processor until super-smooth, then place 1 ½ cups in a medium saucepan. (Freeze the remaining pumpkin for future use.)
5. Add all other ingredients to the pan, stir together, and bring to a boil. Reduce heat and simmer 15 minutes.
6. Divide mixture among 8 ramekins. Cover and chill in refrigerator at least 2 hours, then serve.

Sue Smith, Certified Health Counselor

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