Pumpkin Custard

Name: Pumpkin Custard
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: ½ cup cashews, (raw); 1 tablespoon agar flakes; 1 pinch celtic sea salt; 1¼ cups water, (boiling); 1½ cups roasted pumpkin; ¼ cup agave nectar or honey, (plus a little more if you want it sweeter); 1 tablespoon vanilla extract; 1-2 teaspoons ground ground cinnamon; ¼ teaspoon ground nutmeg; 1 pinch ground cloves; ¼ teaspoon lemon zest

October 22, 2008

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If you thought you wouldn’t ever eat custard again after going on an egg-free diet, you’ll love my easy Pumpkin Custard recipe! This no bake custard is a quick and easy paleo vegan dessert. To make it you simply throw the ingredients in a high-powered blender, transfer to adorable mason jars, and then refrigerate.

Dairy-free Pumpkin Custard is the perfect paleo vegan dessert recipe for Thanksgiving. Because it’s so easy to make, it’s also fantastic last minute dessert recipe for Thanksgiving. I usually make my Thanksgiving desserts a day ahead of time, but this recipe is so easy that I whip it up right before we sit down to Thanksgiving dinner, and then pull it out of the refrigerator when it’s time for dessert.

We’re on a major pumpkin kick right now. Last weekend, my husband took the boys and their friend Josh to get pumpkins for Halloween. When they returned the three little ones spent hours in the back yard carving their jack-o-lanterns.

Pumpkin Custard

Print Pin Recipe

Servings 6

Ingredients

½ cup cashews, raw
1 tablespoon agar flakes
1 pinch celtic sea salt
1¼ cups water, boiling
1½ cups roasted pumpkin
¼ cup agave nectar or honey, plus a little more if you want it sweeter
1 tablespoon vanilla extract
1-2 teaspoons ground ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
¼ teaspoon lemon zest

Instructions

Place cashews, agar, and salt in a vitamix and process to a fine powder
Pour boiling water into vitamix and process on high speed
Add pumpkin, honey, and vanilla and process until smooth
Blend in cinnamon, nutmeg, cloves, and lemon zest
Pour custard into ramekins or ½ cup mason jars
Refrigerate 30-60 minutes, until set
Serve

Prep Time 15 mins

Fridge Time 30 minutes

Cook Time 10 mins

Total Time 55 mins

Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

I’ve been creating loads of paleo vegan dessert recipes lately. Have you seen my Paleo Vegan Desserts Recipes page? Along those lines, I was determined to make this a vegan custard since so many of my readers are either vegan, or on an egg-free diet. Making a custard without eggs is not all that easy since eggs are traditionally the main ingredient in custard.

For this recipe, I would not recommend substituting canned pumpkin for the roasted pumpkin. Canned pumpkin is very wet, so this Pumpkin Custard recipe will be substantially altered by using such a watery ingredient. If you do decide to use canned pumpkin you will need to make several adjustments to compensate. I hope you’ll leave a comment if you do experiment with this recipe and use canned pumpkin.

Here are some of my other easy paleo vegan dessert recipes for you!

Comments

78 responses to “Pumpkin Custard”

Elizabeth says:

Oct. 18, 2019 - 12:24 pm

Thank you for all your wonderful recipes! My son loves pumpkin but does not tolerate cashews. Is there another nut of something else I can substitute for the cashews? Thanks

Reply
- Elana says:
  
  Oct. 20, 2019 - 9:31 am
  
  Elizabeth, I haven’t tried that so not sure. Here’s a link to all of my recipes that use pumpkin:
  
  https://elanaspantry.com/?s=pumpkin
  
  I hope you find something you love!
  Elana
  
  Reply

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Recipes » Desserts » Pumpkin Custard