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

Plant Powered Kitchen
Reviews(1)
Alan: "This was supremely easy and delicious. Well worth…" Read More
Pumpkin Pie Custards with Brulee Topping (Vegan and Gluten-Free) Recipe
15
320
30

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)
Read Directions

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.

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