Pumpkin Custard - Vegan & Sugar Free
Dessert is always a challenge for me on Thanksgiving. Most of the time I just sit around watching other people eat theirs. I was determined this year to add a little enjoyment to the day by making a homemade custard using pumpkin. This was an adventure since normal recipes call for not only eggs but milk and sugar as well. This is what I came up with.
15 oz. pumpkin puree
2 tsp. pumpkin pie spice
1 cup almond milk
1 Tbs honey
Egg replacer for 2 eggs (4 Tbs water + 4 Tbs cornstarch)
Preheat oven to 350ºF.
Place all ingredients in a blender and blend until well combined.
Pour into greased ramekins until ramekin is a little more than half full.
Place ramekins in a cake pan. Fill cake pan with water until water is half way up the outside of the ramekin. Be careful not to water in the inside of the ramekins.
Bake for 1 hour.
Remove from cake pan and cool.