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?
elaine says
This looks SO good! I will definitely have to make some for AM Thanksgiving next month or even perhaps Christmas, hmm, perhaps even both! Thanks!
Katrina says
Hi Dreena, sorry this is such a delayed comment. I too am a busy working mom of two + one on the way and I totally understand! I do have to say that selfishly, I am disappointed that the plant-powered kids series will end. I was SO excited for that and really loved the posts you did do. So far, you are the only vegan mom cookbook author/blogger that I have been able to find. It seems the majority are single or married no kids. I live in Wisconsin (it’s practically sacrilege to not eat dairy or meat in this state) and there is just no support for vegan moms. So I have a suggestion or at least something I hope you might mull over. What about doing a plant-powered kids book? You could do all the aspects that you were planning to write about, add in a number of kid-friendly recipes, and voila! Best of both worlds! Well, anyway, a girl can dream! Thanks for everything you do! I really do appreciate it all!!! Xoxo
JenMeister says
Hi Katrina,
Have you discovered Vegan Dad? Also a lot of fun experiences shared with bringing up vegan kids http://vegandad.blogspot.com.au/
And I agree, a plant-powered kids book by Dreena would be fabulous!
Jen
Janae @ Bring-Joy says
Hey beautiful–I’m a little late in the game here, but I just wanted to say I COMPLETELY understand. Being a mom is the most time consuming (& rewarding) job on earth. I’m finding that as my children get older, like you, that there is actually less “extra” time than I thought there would be.
I love you, dear girl, & respect your decision to do what you know is best for you & your fam. Your work will go on, & really, just remember that some of the best blog’s out there only post a few times a month! I’ve chosen to blog daily, but I couldn’t blog daily if it were all recipes–I understand the time & work involved & we’re all just grateful for what you do. You are rock, lady! ox Janae
Eve L. says
Hi Dreena, You have always amazed me with how much time you’ve devoted to communicating with us all, and I’ve loved it since you’re such a neat person and I feel like we’re friends even though we haven’t met. But I absolutely can see why you need to cut back and I support that. You are a very prolific person and generate so much material, all of which is very precious to us all. But whether it’s once a week or 4 times a week, we are just grateful to have anything you give us, so THANK YOU for everything you do, and please take care of yourself! Hugs and gratitude from San Francisco. 🙂
Dreena says
Eve, you are very kind to leave me this note. I value your sentiment and am grateful for this kind of support in the community and with my readers. Thank you so much, hugs in return. 🙂 xo
Kayleigh says
I think I know what i’m making this weekend! These look so good!
Kayleigh X
Dreena says
Wonderful!! Thanks Kayleigh. 🙂