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 Custard
Prep time
Cook time
Total time
Author: Fruit Tart
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
- In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.
- Whisk egg yolks together until thick and creamy. Stir about ½ c. of the hot pumpkin mixture into the egg yolks.
- 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.
3 Comments
Can I use almond milk?? Rice milk upsets my sons stomach.
Yes!
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.