Go Back
Ramekins of festive baked pumpkin custard made from dairy-free, egg-free, plant-based pumpkin pie filling.

Baked Pumpkin Custards

Yield: 6 custards

Description

Serve with dairy or plant whipped cream and a dusting of cinnamon.

Ingredients

  • 1 can (15 1/2 oz) pumpkin puree
  • 2 tablespoons cornstarch
  • 1/2 teaspoon each: cinnamon and ginger
  • 1/8 teaspoon each: nutmeg cloves, and fine salt
  • 10 tablespoons (1/2 cup plus 2 tablespoons) brown or coconut sugar
  • 8 ounces silken tofu
  • 2 tablespoons plant creamer, whole milk, or half and half
  • 3 tablespoons softened plant or dairy butter
  • 2 teaspoons vanilla extract

Instructions

  • Heat oven to 350 degrees. Bring pumpkin, cornstarch, spices, and salt to a sputtery simmer, stirring frequently, in a medium saucepan. Continue to cook, stirring constantly, until mixture starts to stick to the bottom of the pan; Stir in sugar and remove from heat.
  • Meanwhile, puree tofu and creamer in a food processor or blender until silky, stirring down the sides as needed. Add pumpkin puree; process until completely blended and silky smooth. Add butter and vanilla; process until well incorporated. Turn a portion of the pumpkin mixture into each of 6 custard cups; bake until set, about 20 minutes.
  • Remove from oven and let stand until warm or room temperature. Serve.