Pumpkin custard is perfect for times when you need a tasty dessert fast. Think of this recipe like pumpkin pie in a bowl. Creamy, spicy, and not too sweet, this dessert is a delicious and nourishing treat. Sunflower butter or pumpkin seed butter can substitute for the almond butter to make this treat nut-free.
These pumpkin custards will satisfy your pumpkin cravings. They are everything you love about pumpkin pie without having to worry about the crust!
WHY WE LOVE THIS RECIPE
- Make-ahead dessert. You can make it up to a day ahead and store it in the fridge until you're ready to serve it, covered tightly.
- Loved by all! This pumpkin custard is a great addition to your menu that is good for all (it is gluten-free too!)
- Quick and Easy to make. It only takes a few minutes to prepare, and the finished product is delicious!
INGREDIENTS
Here’s what you need for Pumpkin Custard:
- Pumpkin
- Almond Butter
- Coconut Milk
- Maple Syrup
- Agar Powder
- Warm Water
- Vanilla Bean Powder
- Pumpkin Spice
- Sea Salt
- Optional: Nutmeg
INGREDIENT NOTES
- Vanilla: Even in desserts, if you use vanilla, you should also use salt to help bring the flavor of the vanilla to the forefront.
- Almond Butter: Check the almond butter recipe on the package if you are using store-bought almond butter.
- Agar Powder: Use agar as a great vegan substitute for gelatine or in baking, a way to improve the consistency of preserves and dressings, and as an alternative to eggs.
HOW TO MAKE PUMPKIN CUSTARD: STEP-BY-STEP INSTRUCTIONS
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium-high heat. Reduce to simmer on medium-low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processer, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
EXPERT TIPS
- All-purpose flour: The majority of cookie recipes call for pastry or all-purpose flour. Cookies that are baked with cake flour, which has a lot of starch, or bread flour, which has a lot of gluten protein, tend to spread less.
- Butter: Because there is no "industry standard" - baking recipes typically call for unsalted butter.
- Cornstarch: Cornstarch contributes to the creation of a crumbly and tender dessert-like texture when added to cake, cookie, and shortbread recipes.Cornstarch is frequently utilized as an anti-caking agent in commerce.
FREQUENTLY ASKED QUESTIONS
What are the 3 types of custard?
While stirred custards can be much runnier and typically only contain the yolks, baked custard is typically firmer and made with whole eggs. Steamed custards tend to be made with broth or plant-based milk rather than dairy, which is more common in Asia.
What is pumpkin mousse made of?
Whipped cream, pumpkin puree, sugar, and comforting spices are the ingredients in pumpkin mousse.
What is the most popular dessert made from pumpkins?
Thanksgiving simply isn't the same without a slice of delicious pumpkin pie. A bite into that smooth pumpkin filling with its flaky crust and classic pumpkin spice flavors is the best thing.
What can you make out of a pumpkin?
There are a lot of pumpkin recipes that you can try like pumpkin pie, pumpkin soup, toasted pumpkin seed (pepitas), pumpkin spice latte, and many more!
What is the most popular dessert for Thanksgiving?
Pumpkin pie and pumpkin spice latte are the classic Thanksgiving flavors.
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Valentine’s Day Cookies
Description
Nothing says “I love you” quite like heart-shaped cookies sprinkled with red-colored sugar!
Ingredients
½ cup butter
1 cup maple sugar
1 flax egg (1 tbsp. golden flaxseed meal + 3 tbsp. water)
¼ cup pumpkin purée
1 teaspoon vanilla extract
2 cups flour
¼ teaspoon baking soda
⅛ teaspoon sea salt
½ cup sugar
Red natural food coloring
Instructions
Step 1: In a large mixing bowl, place the butter and maple sugar. Mix together using a fork or a hand mixer until well combined.
Step 2: Prepare the flax egg: In a small bowl, stir together the 1 tablespoon golden flaxseed meal and 3 tablespoons water. Mix and set aside. It will thicken after 10 minutes or so. To the butter and sugar, add the flax egg, pumpkin purée and vanilla extract. Mix well.
Step 3: Prepare a sifter then add the flour, baking soda and sea salt. Sift together into a large mixing bowl. Combine the wet and dry ingredients. Mix well until a dough forms. Gather the dough together and make a flat disk. Cover it with wax paper or plastic wrap. Refrigerate overnight or at least 6 hours.
Step 4: Preheat the oven to 350 degrees F. Prepare the sugar topping by placing the sugar in a small bowl and adding a few drops of the red natural food coloring. Mix until the color is evenly distributed.
Step 5: Remove the dough from the refrigerator and unwrap it. Place it on a lightly floured board. Roll it out very thinly, or about ⅛ of an inch-thick. Using a heart-shaped cookie cutter, cut out heart shapes. Use a spatula to carefully transfer the cookie shapes to a baking sheet. Top each cookie with a sprinkle of colored sugar. Bake at 350 degrees Farenheit for 7 to 8 minutes, checking the bottoms to avoid overbrowning. Transfer to a cooling rack and cool completely. The cookies will crisp up as they cool. Once completely cool, serve or store in a cookie tin.
- Category: Dinner
TRY THESE HEALTHY COOKIE RECIPES NEXT:
- Pesto is one of the easiest things to make, and it can dress up not only pasta but roasted root vegetables or a wrap. This recipe uses zinc-rich pumpkin seeds instead of traditional pine nuts.
- Pumpkin seeds may be small, but they are associated with several health benefits. Learn how to toast pumpkin seeds here!
- You must try our Vegan Paleo Pumpkin Pie with a Keto Option!
- Here is another great Pumpkin Pie recipe you can try for your family!
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