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Wednesday, October 24, 2012

Pumpkin Pie Custard


This recipe is almost like creme brulee, but without all of the eggs and dairy. Here’s what you need to make a batch:
  • 2/3 cup pumpkin puree
  • 1/2cup raw cashews
  • 1 1/4 cups plain unsweetened soy or almond milk
  • 1/2 cup unrefined sugar, like coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoon agar powder
  • 1 teaspoon arrowroot powder
  • 1 teaspoon cinnamon
  • Few pinches freshly ground nutmeg
  • Pinch or two allspice
  • Pinch or two ground cloves
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Few teaspoons unrefined sugar for caramelized topping (optional, see note)
Dreena from Plant Powered Kitchen developed this recipe, and it’s so perfect as-is, there was no adaptation required. Check out how to make your pumpkin custard over at Plant Powered Kitchen!

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