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Annie B Kay

telehealth holistic dietitian, yoga therapist

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You are here: Home / Heal with Food / Vegan Maple Pumpkin Custard Recipe
Vegan Maple Pumpkin Custard Recipe by Annie B Kay - anniebkay.com

Vegan Maple Pumpkin Custard Recipe

February 1, 2017 //  by annie//  20 Comments

Vegan Maple Pumpkin Custard Recipe by Annie B Kay - anniebkay.com
I love this recipe! Quick, easy, tasty, healthy. Boom.
This was developed for the Natural Health Expo in the fall with the intention for a healthier holiday. I wanted to make a no-bake vegan pumpkin pie recipe, and this fits the bill. It uses the amazing product, cashew cream (a DIY product, that is). I’m excited to continue to play with it through the spring & summer.
You could sub cooked sweet potato or any yellow squash for the pumpkin if you’d rather roll that way. Too, changing the spice profile to include other sweet spices like cloves and cardamom is certainly in my future.

Ingredients

  • 1 cup pumpkin (organic from can)
  • 1/2 cup cashew cream
  • 1/4 cup maple syrup
  • 2 tsp fresh ginger, minced
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp salt

Directions

Blend everything together and serve up daintily. Keep refrigerated. We find that eating this in small tasting portions tastes best.
More serving ideas: Serve over graham cracker crumbles or crust, top with candied nuts.
Vegan Maple Pumpkin Custard Recipe by Annie B Kay - anniebkay.com

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Category: Heal with Food, RecipesTag: custard, healthy eating, pumpkin, recipe

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Reader Interactions

Comments

  1. techlazy.com

    April 28, 2017 at 9:32 am

    yummy!!! I am going to have to try them! Your recipes are always awesome! I made your banana blueberry bread the other day… and my 14 month old boy loves it too!

    Reply
    • Annie Kay

      April 29, 2017 at 9:50 am

      Why thank you so much! I try to keep them simple and flavorful, being a home cook rather than a trained chef myself. Glad they are landing for you!

      Reply
  2. Sonia Chauhan

    May 15, 2017 at 8:40 pm

    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    Reply
    • Annie Kay

      May 16, 2017 at 9:01 am

      Thanks Sonia. Yes I will…consider, though I have chosen to keep things simple.

      Reply
  3. Moses Brodin

    March 28, 2019 at 5:29 am

    It’s recipes like these that make me wish pumpkin season never ends! The possibilities are endless. These look totally delicious.

    Reply
  4. Moses Brodin

    April 24, 2019 at 11:40 am

    I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.
    Ragerds:Moses Brodin

    Reply
  5. Victoria Tegg

    June 3, 2019 at 6:57 am

    I made this yesterday and it was wonderful. I used regular sugar, but everything else as you suggested. It was really spicy but this dish would have been too bland without it!! Next time I might use a little less than the 2 T of Thai Garlic Chili that I used this time (but not a lot less). Thanks for the great recipe.

    Reply
    • annie

      June 4, 2019 at 11:32 am

      Yep – spiciness is in the eye of the beholder.

      Reply
  6. Moses Brodin

    June 7, 2019 at 10:01 am

    I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what I’ll get.

    Reply
    • annie

      June 10, 2019 at 2:29 pm

      Look forward to hearing how it goes!

      Reply
  7. Alisha Ross

    June 10, 2019 at 9:08 am

    Tried this and love it! I didnt have enough muffin tins so put it in some ramikins and a cake tin. My house smells deliciously spicy!

    Reply
    • annie

      June 10, 2019 at 2:30 pm

      Great Alisha!

      Reply
  8. Ankita

    August 24, 2019 at 10:28 am

    Hi!!
    Love your post. It’s really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing 🙂
    Thank You & Regards
    Ankita

    Reply
    • annie

      August 24, 2019 at 5:15 pm

      It’s a good one for early fall. Glad you enjoyed!

      Reply
  9. Rose Martine

    October 22, 2019 at 7:05 am

    YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

    Reply
    • annie

      October 25, 2019 at 5:33 pm

      Thanks so much! Hope you enjoy!

      Reply
  10. DeepOnion

    November 15, 2019 at 10:28 pm

    Yummy this turned out aaaaaamazing on the first try. Vegan is easy!

    Reply
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    June 11, 2020 at 9:29 am

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    Reply
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    June 11, 2020 at 9:31 am

    Valuable information. Lucky me I discovered your site by
    chance, and I am surprised why this accident did not took place in advance!
    I bookmarked it.

    Reply
  13. aumoz

    June 11, 2020 at 9:32 am

    Thanks for sharing this very informative post. I just bookmarked it.

    Reply

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Annie’s Books on Goodreads

Every Bite Is Divine: The Balanced Approach to Enjoying Eating, Feeling Healthy and Happy, and Getting to a Weight That's Natural for You
Every Bite Is Divine: The Balanced Approach to Enjoying Eating, Feeling Healthy and Happy, and Getting to a Weight That’s Natural for You

reviews: 4

ratings: 14 (avg rating 3.21)


Yoga and Diabetes: Your Guide to Safe and Effective Practice
Yoga and Diabetes: Your Guide to Safe and Effective Practice

reviews: 1

ratings: 6 (avg rating 3.83)



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