Pumpkin Custard Trial (I)

It’s pumpkin season! I love all things pumpkin. The blonde roommate decided to have pumpkin carving festivities at the house and I decided to contribute the dessert. While custard is pretty much always a naturally gluten free delight, it is not usually dairy free. So I made a simple custard loosely adapted from Elana’s Pantry, whose site is deliciously gluten and dairy free. The only problem I had with this version was the texture from the cashews. Perhaps my food processor just doesn’t do the trick as it should have. Check it out, try it, enjoy!

Vegan Pumpkin Custard
1/2 cup cashews
1 tablespoon gelatin
pinch of salt
1 1/4 cups boiling water
1 can pumpkin (yes, I will use roast pumpkin next time)
1/4 cup agave nectar
1/4 cup brown sugar (less if you want it less sweet)
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 pinch of ground cloves

Blend cashews, gelatin, and salt in food processor and process until smooth. Pour in boiling water and process. Add pumpkin, agave, brown sugar, and vanilla and blend until smooth. Blend in the spices.

I made this twice, the first time I poured into mason jars for personal servings. The second time, I poured into an 8×8 pyrex so I could take it to work. Refrigerate for at least 1 hour. Both times this came out well.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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