Food

 

Recipe: Vegan Pumpkin Pie Custard

11/22/09

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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



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