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
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
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!
Arlene says
I made the pumpkin pie muffins with canned pumpkin. I cut the agave & oil in half and made 12 muffins and baked for 20 minutes. They turned out great.
cdecocina says
I have just discovered your blog and I´m amazed. I write a food blog about the Seignalet diet. This diet is so popular in France because of the important effects on health, and proved effectiveness. I find that almost every recipe in your blog follows the diet, so I´m happy! I will go on visiting your blog for sure.
Nice blog!
Nancy Bennett says
really some of the recipes look fabulous, but they’re not in English???
Vittoria says
I made this last night with my left over squash and it is delicious! Thank you.
Allison says
This looks great! I’ll definitely give it a try. It’s not custard, though, it’s panna cotta.
Stefanie Rohman says
Just wondering if you have a recipe or can tell me how to roast pumpkin, so I can make your recipes…I am surely craving pumpkin and the muffins and the custard seem delicious!
Hänni says
I have been looking for a good vegan custard recipe. One that’s sans-tofu? awesome.
I think the custard would be darling served in little hollowed out pumpkins.
Beth says
Looks so yummy!
I’m definitely buying some pumpkin this weekend.
I want to make this custard, as well as your pumpkin pie muffins.
Joy the Baker says
this recipe looks fantastic. i love the purity of the pumpkin. just lovely!
Tatyana says
This maybe a silly question, but did you bake the pumpkin ahead of time or did you use it raw?
Thank you very much for your terrific recipes. I made the apple stuffed acorn squash and it turned out delicious. I also made the squash “pie” and it turned out for me neither savory nor sweet, so maybe I am missing something or I just realized that I used Himalayan salt instead of celtic sea salt….
jill says
1 ½ cups roasted pumpkin (learn how to roast pumpkin in 10 easy steps!)
The Wind Attack says
mmm… looks so rich and creamy. I love the little jars you serve it in!