Recipe: Vegan Pumpkin Pie Custard


  • digg
  • Delicious
  • Furl
  • reddit
  • blinklist
  • Technorati
  • stumbleupon

Read More: holiday recipe, vegan pumpkin custard recipe, vegan recipe

Get VegSource Alerts Get VegSource Alerts

First Name


Email This Story to a Friend

1½ cups of soymilk

4 tbl cornstarch

1½ cups of solid-pack canned pumpkin or cooked pumpkin

½ cup sugar (preferably raw or Turbinado) or other sweetener

½ tsp salt

1 tsp cinnamon

½ tsp ground ginger

1/8 tsp ground cloves

Preheat oven to 375 degrees.

In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves.  Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.

Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.

Cool before cutting.

Serves 8


Leave a comment