The countdown to your traditional Thanksgiving dinner is starting, just days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It’s quick and easy to make and if you don’t tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9″ Pyrex baking dish if you prefer a “pudding” style pie.)

1½ cups of soy milk

4 tablespoons cornstarch

1½ cups of solid-pack canned pumpkin or cooked pumpkin

½ cup sugar (preferably raw or Turbinado) or other sweetener

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9″ Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.

Cool before cutting.

I hope you have a wonderful traditional Thanksgiving dinner and that you enjoy this gluten free dairy free, vegan pumpkin pie custard recipe. For other gluten free dairy free vegan desserts such as Berry Mousse Topped with Seasonal Fruit (page 101) as well as recipes for dinners and appetizers check out Budget Bash – Simply Fabulous Events on a Budget.

Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!

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