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?
Jane says
I’m with many of the posts above – keep writing the books and I will love your posts however often they come out! If I’m honest, I’m often too busy to read them properly, let alone try out the recipes so less is more as far as I’m concerned! Good luck and good feasting!
ps my daughter has requested the triple layer choc cake for her birthday cake (not til november but she likes to think ahead !!!
Becky says
Thank you for this gorgeous recipe! Quick question- is the broiling time of up to 5 minutes in addition to the 32-34 minute cook time? Or, if you are choosing to broil, would you do it during the last 5 minutes of the 32-34 minute cook time? Thanks for the clarification! I can’t wait to try these!!
Dreena says
Yes, Becky, in addition to the baking time. I give a range, b/c you may have them filled less/more. I usually find the 32 min mark just right. Then, broil until caramelized – or use a little torch… but do it just before serving or the topping softens up again with the moisture in the custards. Enjoy!
Heather says
Dreena, I understand the time suck of social media and some days I long for that old dial up connection. That and one computer for the whole family meant my days had a totally different rhythm. I am so glad to have found your cookbooks and whatever path you choose for the future, I’ll be following. 🙂
Dreena says
Very kind, thank you Heather. Yes, haha, the good ol’ dial-up days… when it would take FOREVER to load a webpage, right? 😉 But, then, it was very simple to blog then too – I get an e-mail every week about a new social media platform… I read them and think “I don’t want another to learn/keep on top of”. It’s crazy! Thanks again.
Lisa Tomlinson says
Dreena I just want to say that while I don’t know you personally, only from your blogs, facebook & recipe books I think you are such a role model mom! And whatever is best for your family is best for all your fans/followers. You continue to show me how food is so important to our health, but so is taking the time to spend with and take of our families.
Thank you for being so inpiring & such a good role model.
Dreena says
That means a lot to know other mothers understand and respect/value the decision to pull back. Thank you Lisa. It’s hard for me because I love my work so much, I enjoy creating SO much, and get truly thrilled with a new successful recipe that I want to share it straight away! There is just so much time involved in getting it all together, so I’ll do what I can, a little less for now, not to burn out!
Robin says
Hello Dreena!!! I too haven’t been online much for many of the same reasons. My offer for you to come visit in me Florida is still always open. My problem for this recipe is my eight yr olds allergy to all nuts except almonds and macadamia nut. Is there a way to possible use a combination of those instead of the cashews? Coper loves pumpkin and would love to make this for him. As for kids you are right about this time thing……you blink and they go from stroller to 1st grade. I am happy and yet so sad it’s flying by. If you haven’t made it with the almonds and macadamia….I can always give it a whirl 🙂
Dreena says
Hi Robin, haha, you might just find me on your doorstep when winter hits. 😉
I haven’t tested it with almonds or mac nuts, but I think either could work. I think the mac nuts will be creamier/smoother than almonds, but I might actually try a combo of both – just roughly half and half… def give it a try!