Go Dairy Free

Go Dairy Free sponsored by:

Non-Dairy Pumpkin Custard

Posted on by Alisa Fleming in Dairy Free Desserts with 1 Comment
Pin It
Fall flavors and the spirit of Halloween merge in this delightful dessert from the blog Fruit Tart. The blog’s author created this luscious custard for a friend on a restricted diet. It consequently contains no wheat, gluten, dairy, or cane sugar.  The creamy factor is made possible by eggs, which her friend can eat.  Vist Fruit Tart for more wonderful recipes. 

Non-Dairy Pumpkin Custardpumpkin pudding

5 from 1 reviews
Non-Dairy Pumpkin Custard
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 29 oz. can pumpkin
  • 1 c. rice milk
  • ¼ c. agave syrup (it was all I had left)
  • 1 c. honey
  • 6 egg yolks
  • cinnamon
  • nutmeg
  • cloves
Instructions
  1. In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.
  2. Whisk egg yolks together until thick and creamy. Stir about ½ c. of the hot pumpkin mixture into the egg yolks.
  3. Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.
Notes
If I would have had some on hand, I would have used maple syrup for the sweetening.
Print Friendly
Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More
If you liked this post, please share it …
Pin It

Tagged , , , ,

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. JaimeDecember 2, 2013 at 5:55 pmReply

    This recipe just didn’t work for me. I’m not sure if I did something wrong, but no matter how long I cooked it, the pumpkin never became a custard-like consistency. It had good flavor, but maintained the texture of pureed pumpkin.

Leave a reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe: