Vegan Pumpkin Pie Custards
- Number of Servings: 5
Ingredients
2/3 c pumpkin puree1/2 c cashews1 1/4 c plain unsweetened almond milk1/2 c turbinado sugar1/4 c maple syrup1Tbsp lemon juice1 1/4 tsp agar1 tsp arrowroot powder1 tsp cinnamon1/4 tsp allspice2 pinches nutmeg1 tsp vanilla extract1/4 tsp sea saltturbinado sugar for brulee topping
Combine all ingredients and puree in blender until very smooth.
Pour into ramekins and bake at 375 for 33 minutes
Cook at 375 in a bain marie. until custards are set around the edges, but a little loose in the center.
Cool.
Sprinkle top with turbinado sugar and carmelize
Serving Size: 1 ramekin
Number of Servings: 5
Recipe submitted by SparkPeople user VANB01.
Pour into ramekins and bake at 375 for 33 minutes
Cook at 375 in a bain marie. until custards are set around the edges, but a little loose in the center.
Cool.
Sprinkle top with turbinado sugar and carmelize
Serving Size: 1 ramekin
Number of Servings: 5
Recipe submitted by SparkPeople user VANB01.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 84.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.5 g
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