Pumpkin Pie Custards with Brulee Topping (vegan and gluten-free)

Plant Powered KitchenReviews(1)
Alan: "This was supremely easy and delicious. Well worth…" Read More
15Ingredients
320Calories
30Minutes

Ingredients

  • 2/3 cup pumpkin puree (pure pumpkin, not pumpkin pie filling, packed, I use Farmer’s Market Organic brand)
  • 1/2 cup raw cashews
  • 1 1/4 cups non dairy milk (plain unsweetened, almond or soy preferred, but choices is yours)
  • 1/2 cup sugar (unrefined, ex: coconut sugar)
  • 1/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoons agar (powder)
  • 1 teaspoon arrowroot powder
  • 1 teaspoon cinnamon
  • 3 pinches ground nutmeg (freshly)
  • 2 allspice
  • 2 ground cloves
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 3 teaspoons sugar (unrefined, for caramelized topping, optional, see note)
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NutritionView more

320Calories
Sodium12%DV290mg
Fat15%DV10g
Protein12%DV6g
Carbs18%DV54g
Fiber8%DV2g

PER SERVING *

Calories320Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium290mg12%
Potassium360mg10%
Protein6g12%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber2g8%
Sugars45g90%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Alan 24 Jun
This was supremely easy and delicious. Well worth making (only made 4 really though).