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!