Vegan Coconut Pumpkin Custard

It’s still pumpkin season, so here is another delectable fall recipe you will love. This one has all the flavor of pumpkin pie, but without the fat and calories contained in typical pie crust. I never eat the crust anyway because let’s face it — the filling is the best part, right? This custard is so rich and creamy, with slight caramel undertones, that it will surely become one of your fall favorites.

I used homemade pumpkin puree, not canned pumpkin, in this recipe. In Autumn I like to decorate inside and out with natural elements, so we usually have several pumpkins to sacrifice as we move toward Christmas. You probably do, too. I want to caution you, however — the typical Halloween jack-o-lantern pumpkin is not the one you want to use for this recipe (or any pumpkin pie or custard recipe). When the season is past, Halloween pumpkins are best left to feed the wild squirrels and bunnies. Those pumpkins simply don’t have enough pulp, color, or flavor to make a good pumpkin custard. Instead, Cinderella pumpkins are the best!

These are Cinderella Pumpkins, also called Storybook or Fairytale Pumpkins (think Cinderella’s coach).

And here is a link to video instructions on how to roast your Cinderella pumpkin: https://youtu.be/FApTV4FoQ58 After roasting the pumpkin, when it cools a bit, I puree it using either a stick blender or the countertop blender so the roasted pulp is free of any strings or lumps. This puree freezes well, so freeze extra two-cup portions to use in pumpkin recipes all year long.

COCONUT CUSTARD RECIPE (please read to the end before starting)

(Makes six 2/3 cup servings)

Ingredients:

One 13.5 oz. can full fat coconut milk

2 cups homemade pumpkin puree

1/2 – 3/4 cup organic sugar (to your taste)

Egg-Replacer* equal to 5 large eggs. (You can use Ener-G Egg Replacer or make your own)*

1/2 tsp. Himalayan pink salt

1 tsp. vanilla

1/4 tsp. nutmeg

1 tsp. cinnamon

a pinch of ground cloves

About 1 Tbsp. cinnamon/sugar mixture to sprinkle on top

How to:

Preheat oven to 350 degrees.

Spray six 1-cup ovenproof custard cups with cooking spray.

With a mixer, whisk, or blender beat coconut milk, sugar, Egg-Replacer (Because homemade pumpkin puree is quite moist, do not add water. Use just the amount of powdered egg-replacer to equal 5 eggs), extract, and spices until well mixed. Pour into prepared custard cups. Sprinkle lightly with cinnamon sugar mixture.

Make a water bath by filling a 9″ x 13″ baking dish with 4 cups of hot water. Place each filled custard cup in the baking dish.

Carefully place the baking dish on the center rack in preheated oven, and bake 35 – 40 minutes. (It will look only semi-done, but custard will firm up completely as it cools). Transfer each cup to a wire rack to cool, then cover cups and regrigerate until serving.

Garnish with non-dairy whipped topping and/or a few raw pepitas.

*How to Make Your Own Powdered Egg Replacer:

2 1/2 cups potato starch (not potato flour)

1 1/2 cups organic Non-GMO cornstarch, or tapioca starch, or tapioca flour

2/3 cup aluminum-free baking powder

1/2 cup baking soda

Measure all ingredients into a bowl, and whisk together to mix. Store in a tightly covered jar, and use as needed.

This recipe makes the equivalent of 45 – 50 eggs and works best in baking and cooking recipes. (It does not perform well in meringues).

To use: 1/2 slightly rounded Tbsp. powder + 2 Tbsp. water = 1 egg