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?
Darcie Clark says
Hi Dreena,
I have your book “Let Them Eat Vegan” and love the recipes. I was wondering whether I could make the Pumpkin Pie custard as a pie filling instead? Do you think it would turn out okay as a pie?
Thanks very much!
Dreena says
Hi Darcie, yes I think you could. I haven’t tested it myself, but you might just need to bake a little longer (possibly close to 40 minutes) and, I’d also suggest making the measure for the cashews a little on the generous side of 1/2 cup – just to give that extra bit of body to the pie. It will look slightly loose after baking (the custards do too), but it does firm up with cooling. Good luck – would love to know if you go ahead with it and how it works!
ameyfm says
holy moly Dreena, this dessert looks totally amazing. Your sweetie recipes are always my favorites. I made about 6 of your different cookie recipes at our wedding!! Also, I totally get it about the blogging and such. You gotta live your life! I usually only blog 1-2 times a week, except for mofo… which is a fun little project for me once a year. But I fully support you in doing other things – especially if it involves trying out new recipes! 🙂
Christine Magiera says
Oh Dreena, I know so many of us understand! We need more hours in the day, don’t we? Speaking from the point of someone who went back to work after not intending to, I feel pulled in a million directions as do you. I commend you for reevaluating your priorities and taking a step back. Bravo! I did the same thing. I will finish my work at my boy’s school the end of this month and can’t wait! I love helping them out, but don’t have enough time for my family…sounds similar to what you are saying.
Now, about the recipe…I am one of those who mostly only makes pumpkin recipes in the fall/winter time (bad me!!). I just made the pumpkin oat muffins this week to celebrate my middle son’s birthday at school. They were delicious! And pleased him, my most picky of eaters!!! Pumpkin pie is next on the agenda because that is my oldest’s favorite. Next I think it’s Mom’s turn to choose, and I’m choosing the brulee! 🙂
You are the real deal, the try-to-do-it-all Mom who I aspire to be. I’m so happy for you to take this step back. And just in time for hockey season! I don’t know, my son plays soccer and we’ve attended more games in the pouring rain that I’d like this year and hockey is looking pretty good right about now. Rain is in the forecast again for Saturday! 🙁
xo
Ruth says
No apologies necessary, Dreena! Family First!!
Thanks for this very timely recipe; it will be perfect for Thanksgiving this Sunday!
Rebecca Stucki says
Yes, Dreena – please back away and do whatever you need to do for yourself! You’ve given us all so much already. I agree with Jane above who says she doesn’t even have time to read all your blogs thoroughly – neither do I (but maybe that’s because I’m busy trying to make all your recipes! :-)) I love it that I feel as if we know each other, even if we don’t “in real life” – you always make such an effort to respond to everyone. Hey, you don’t have to answer this one!! Much love!