These Pumpkin Pie Custards aren’t new for most of you.
They may be a favorite, though!
I posted the recipe seven years ago. Can you believe that?
It seems crazy that I’ve had this site for that long. Some of you have been with me since my first blog – I started that in 2005. I’ve been in this vegan blogging sphere a long time.
I still enjoy it. Mostly because I enjoy sharing with you and having your readership. The ‘biz’ of blogging has never been my favorite part of things, as much as it’s necessary.
But, I love sharing the food with you, and hearing from you through comments, and also on social and email. It’s the best part of my work.
So, to share: Pumpkin Custards!
These custards are currently featured in BC Vegan Magazine, and the photos were taken by Anna Pelzer.
Her lovely photos inspired me to to freshen up this post!
These pumpkin custards are also in my Let Them Eat Vegan cookbook.
I have made these custards every year at Christmas. It’s become tradition, and our girls love them even more than pie.
I love them too, though I wouldn’t mind pairing with pumpkin ice cream. 🤣 #thatsme #allabouttheicecream
Now, you can make these custards without the brûlée topping, but it really is quite extraordinary! The crackly-caramelized topping against the creamy custard is just so delicious.
These pumpkin pie custards are absolutely perfect for Thanksgiving or Christmas, but also any time you’d like a special dessert during the fall or winter.
Enjoy the recipe! x Dreena
Pumpkin Pie Custards with Pumpkin Brulee
Ingredients
- 2/3 cup pumpkin puree pure pumpkin, not pumpkin pie filling, packed (I use Farmer’s Market Organic brand)
- ½ cup raw cashews
- 1 ¼ cups plain unsweetened non-dairy milk almond or soy preferred, but choices is yours
- ½ cup unrefined sugar ex: coconut sugar
- ¼ cup pure maple syrup
- 1 tbsp fresh lemon juice
- 1 ¼ tsp agar powder
- 1 tsp arrowroot powder
- 1 tsp cinnamon
- Few pinches freshly ground nutmeg
- Pinch or two allspice
- Pinch or two ground cloves
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- Few teaspoons unrefined sugar for caramelized topping optional, see note
Instructions
- Preheat the oven to 375°F. Place 5 or 6 ramekins (This is the size/type I have, they are about 3 1/4" in diameter, and 2" deep, holding about 3/4 cup) in an 8 by 11-inch glass baking dish. Bring roughly 3 cups of water to a boil in a kettle. Meanwhile, in a blender (I use my rambo blender (aka Blendtec), it really is worth investing in for exceptional plant-powered recipes), combine all the ingredients (except the sugar for topping) and puree until very, very smooth. (I use a Blendtec; if you don’t have a high-powered blender, you will need to blend for a longer time, and scrape down the sides of the bowl a couple of times.) Pour the boiled water into the baking dish to surround the ramekins (but don’t get any water in the ramekins). Then pour the pureed pumpkin mixture evenly into each ramekin. If using six ramekins (mine are 3 inches in diameter—from the inside—and almost 2 inches deep), they will be about two-thirds full; if using five, they will be just about completely full. Carefully place the baking dish into the oven. Bake for 32 to 34 minutes, until the custards are set around the edges but a touch looser in the center. Carefully remove the baking dish from the oven and let cool slightly until you can safely remove and transfer each custard to a cooling rack. Let cool a little more. The custards are best still a little warm, but can also be served chilled.
Notes
photo credit: Anna Pelzer
What’s your favorite Thanksgiving dessert?
jody says
1. i can NOT wait to make the pumpkin pie custards! i may even make them for thanksgiving (we’re hosting)!
2. you need to do what’s best for you and your family! technology has always been touted as “making our lives easier” but that’s not always the case! the people who love you (whether they know you well or simply via your blog) will understand and appreciate what you give them (recipes, advice, etc).
3. might your plant-powered kids series be the idea/start of a book? not to add more work to your plate, but i’d buy it! 🙂
Dreena says
Thanks so much Jody – I hope you love them (and your guests). 🙂 Yes, indeed, all of our new apps and technology has certainly complicated aspects of blogging – easier to network but so much more to keep on top of and very time consuming to have a presence. Thank you for sharing your thoughts on that.
You know, I had thoughts (and some initial plans) to do a children’s book. But, then I heard news that both Alicia Silverstone and Mayim Bialik are doing vegan parenting/cookbooks. It is pointless to go up against the celebs, my hard work will just get overlooked – unfortunately. But, thanks for the support.
jody says
hmmmm….really? both alicia silverstone AND mayim bialik? i have to say, i’d buy yours over theirs in a flash, partly because i love your writing style and partly because you’re NOT a celeb. but i do understand your reluctance at this time! perhaps once theirs come out, you’ll find there’s a gap you can fill….at a future date!
Rebecca says
Dreena, glad you are doing what’s best for you and your family. Social networking seems like a bottomless vortex — always more to do, to post, to contribute, etc. And then there’s always that big black hole of “people who are twits and who I’d like to ignore but I feel compelled to address so other readers aren’t mislead”.
My New Year’s resolution for 2012 was “less blog, more ukulele”. Not that I’ve been ukulele-ing, but I’ve enjoyed feeling less obligated wwith respect to blogging. Refreshing! And better for the family, too. 🙂 You’ve contributed greatly to our lives via your fab books — and although I follow your FB posts with great interests, less frequency won’t change my appreciation for your wonderful work.
Dreena says
Yes, Rebecca this part of social media, responding to “people who are twits and who I’d like to ignore but I feel compelled to address so other readers aren’t mislead”… that becomes so consuming at times – and even stressful. I feel the way you do, that I’d like to fully ignore them, but I wonder if other people reading their misinformed comments will be swayed away from healthy vegan eating, etc.
LOL, that is the most unique new year’s resolution ever!! Thank you for that perspective, and for understanding – I appreciate your feedback.
Marsha says
Oh my! These look so divine! I will, for sure, be making these for Thanksgiving this year! Yum!!
Dreena says
Terrific – they are really a fab addition to a Thanksgiving meal, Marsha – I think you’ll enjoy them a lot. 🙂
Jes says
Those pumpkin custards are gorgeous! Love the crackly sugar crust on top!
Dreena says
Thanks Jes!
Rachel @ My Naturally Frugal Family says
Those are gorgeous pumpkin custards. I like pumpkin year round, but don’t really feel the strong desire to eat it until fall arrives.
I will be sorry to see less of you here and on Twitter, but you have to do what is right for your family (and your sanity)…plus if it means another book then I am stoked!
As a side note, I gave away a copy of LTEV as part of a Vegan Food Swap. The girl who I sent it to had several food restrictions and I thought your sensitivity in recipes to nut and gluten allergies would be perfect. She sent a message the other day saying how excited she was to receive your book and that she couldn’t wait to try some of the recipes out.
Keep up the good work Dreena and I will be excited to read your posts no matter how many, or few, you have the chance to write.
Dreena says
Well, thanks so much for your sincerity Rachel. And, what a great story sharing LTEV at a food swap! Hopefully she’ll give some recipes a whirl and jump on the vegan bandwagaon. 🙂