Our baked pumpkin custard is super easy to make, has an incredible silky texture, and of course is both gluten-free and vegan! You can serve it plain, or dress it up with vegan whipped topping or vanilla ice cream; sometimes we even top it with some of our super-easy, super-awesome homemade fresh cranberry sauce, it’s super yummy!
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The main ingredients in this pumpkin custard are canned pumpkin (not canned pumpkin pie filling!), and canned coconut milk. (The difference between canned pumpkin and canned pumpkin pie filling is that the canned pumpkin pie filling contains added sugar and spices, and often also contains added preservatives.) By contrast, our pumpkin custard contains pure pumpkin and pure coconut milk, and the only sweetener is just four tablespoons of maple syrup. We get organic canned coconut milk and organic maple syrup from Costco.
Now, before we go any further, a word about the whole “canned pumpkin isn’t actually pumpkin, it’s squash” furor. Basically, it’s misleading and, in fact, downright wrong. But we can see how some people would be confused by this as the whole tempest in a teapot was spread on Facebook. The reality is that most canned pumpkin is a variety of pumpkin that is not pretty enough to be sold on its own in the produce aisle of your favorite grocery store, but it is a pumpkin.
As explained in rather pain-staking detail on Snopes, “the term “pumpkin” refers to members of four different species, C. moschata, C. mixta, C. pepo, and C. maxima.” The majority of pumpkins that are sold as canned pumpkin belong to the C. moschata species, while the pumpkins you typically see at the grocery store and purchase to carve on Halloween are of the C. pepo variety. To further compound things, of course all pumpkins are technically squash. So in that way the “ohmygod theskyisfalling there’s squash in them thar cans” crowd is right, but not really.
Thank you! ❤️
*Receipts will come from ISIPP.
Easy and Delicious Baked Pumpkin Custard
1 15-ish ounce can pumpkin puree (not pumpkin pie filling)
3/4 cup canned, full fat coconut milk (we use the organic Thai Kitchen brand from Costco)
4 Tablespoons maple syrup (we use the organic maple syrup from Costco)
1/2 cup brown sugar
1/4 cup cornstarch
1 teaspoon vanilla
2-3 teaspoons pumpkin pie spice OR 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves
Preheat oven to 350°
Grease a 1.5 to 2 quart casserole dish with either solid coconut oil (that’s what we use) or vegan butter and set aside.
Mix all of the ingredients in a mixing bowl, and whisk until completely blended and smooth. You can also dump them all into a food processor or blender if you prefer.
Pour the mixture into your casserole dish and place, uncovered, on the center rack in the oven.
Bake for 1 hour, remove from oven, and let cool until just barely warm (if you want to serve it warm) or until fully cooled if you want to serve it at room temperature. You can also store this in the fridge and then serve it chilled if you prefer.
As we said, sometimes we like to really dress this up with our Super-Easy, Super-Awesome Homemade Fresh Cranberry Sauce and some whipped topping (we just discovered the Sprouts brand oatmilk whipped cream – it’s amazing, it comes out of the can just like regular whipped cream, and tastes like it too!)
Pumpkin Custard Topped with Whole Cranberry Sauce
Pumpkin Custard Topped with Whole Cranberry Sauce & Whipped Cream
Pumpkin Custard Topped with Whipped Cream
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