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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Non-Dairy Pumpkin Custard

    Non-Dairy Pumpkin Custard

    3
    By Alisa Fleming on October 23, 2007 Dairy Free Desserts

    Fall flavors and the spirit of Halloween merge in this delightful dessert shared with us by Fruit Tart. She created this luscious non-dairy pumpkin 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.

    Non-Dairy Pumpkin Custard Recipe

    Special Diet Notes: Non-Dairy Pumpkin Custard

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

    Non-Dairy Pumpkin Custard
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    Author: Fruit Tart
    Serves: 6 to 8 servings
    Ingredients
    • 1 (29-ounce) can pumpkin puree
    • 1 cup unsweetened dairy-free milk beverage
    • ¼ cup agave nectar*
    • 1 cup honey*
    • 6 egg yolks
    • Ground cinnamon
    • Ground nutmeg
    • Ground cloves
    • Pinch salt
    Instructions
    1. In a medium saucepan, heat the pumpkin, milk beverage, agave, and honey, stirring frequently, until hot and bubbly.
    2. In a medium bowl, whisk the egg yolks until thick and creamy. Stir about ½ cup of the hot pumpkin mixture into the egg yolks.
    3. Stir the egg mixture into the pan of hot pumpkin until smooth.
    4. Season the custard to taste with the spices and salt.
    5. Continue to cook the custard over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.
    Notes
    *Can substitute maple syrup or your desired sweetener, to taste.
    3.5.3226

    Key Ingredients: Non-Dairy Pumpkin Custard


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Michele on November 19, 2015 7:42 am

      Can I use almond milk?? Rice milk upsets my sons stomach.

      Reply
      • Alisa Fleming on November 20, 2015 10:30 am

        Yes!

        Reply
    2. Jaime on December 2, 2013 5:55 pm

      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.

      Reply

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