VEGAN MAPLE PUMPKIN CUSTARD RECIPE
I love this recipe for pumpkin custard! Quick, easy, tasty, healthy. Boom.
My recipe was developed for the Natural Health Expo in the fall with the intention of having 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.
Vegan Maple Pumpkin Custard
- 1 Mixing Bowl
- 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
- Blend everything together and serve up daintily. Keep refrigerated.
More serving ideas: Serve over graham cracker crumbles or crust, top with candied nuts. Click here for the recipe link for Cashew Cream