Thursday, November 20, 2008

Vegan Pumpkin Custard

Last year I was having a really tough time with dairy, but was missing pumpkin pie in the worst way. Working off of an idea of a friend's vegan coconut rice pudding recipe, I started testing pumpkin pie filling recipes and here is my favorite result. (It also works well in a cookie crust as a whole pie, the consistency is bit looser than traditional pumpkin pie, but the flavor is really good.)

Pumpkin Custard
1 can pumpkin
1 can coconut milk
1/4 cup + 2tbsp maple syrup
1 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
pinch salt

1. Add all to a sauce pot, simmer 45 minutes, stirring regularly so the bottom doesn't burn.
The mixture should darken in color.
2. Pour into serving dishes, cool & serve.*

*It will set up and be thicker once cooled.

You can also use brown or cane sugar instead of maple syrup. Start with a 1/4 cup and add more to taste.

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