Vegan Pumpkin Custard
Who doesn’t look forward to pumpkin pie on Thanksgiving? If you’re like me, it’s the creamy pumpkin filling of the pie that keeps you excited for dessert, despite already being stuffed to your tummy’s content. With the following recipe, I decided to skip the pie crust (who cares about crust when you’ve got pumpkin? Oh, and coconut too!) and create an even creamier version of the holiday treat. The pumpkin custard creates a cross between pie and crème brûlée, with a smooth, heavenly texture and all those beloved flavors of pumpkin pie. It’s probably one of the best desserts I’ve eaten in a long time. Nope. Not lying. Did I mention it was vegan too?
Vegan Pumpkin Custard
( Serves 8 )
Prep. time: 20 minutes, Chill time: 2 hours
-2-14 oz cans coconut milk
-2 1/2 tsp. vanilla extract
-2 tsp. agar
-1/4 cup agave syrup
-2 Tbsp. + 2 tsp. brown sugar
-2 tsp. pumpkin pie spice
-1 1/2 cups pumpkin puree
-Dash of salt
-Vegan whipped cream, optional
Whisk all ingredients together in a medium-sized pan, and bring to a boil. Reduce heat, simmer 15 minutes. Divide mixture between 8 ramekins. Cool in refrigerator at least 2 hours before serving. Serve, adding a dollop of whipped cream, if desired.
Ohhhh this sounds great! I got excited until I saw the agave nectar. Cant’ eat it. Too bad
Maybe I could sub honey?? One day I’ll have to experiment!
Luscious. My favorite part of pumpkin pie is the filling of course. The crust is fine, but I could take it or leave it. Coconut milk is probably my ingredient of the year.
Divine. This looks divine. I can’t wait to try it. And I bet it’ll be a great filling, should I decide to make a crust! It’d be great with a ginger cookie crust. Yum!!! Thank you!
I think some kind of crust crumbled on top would be great. That’s what I plan to experiment with for Thanksgiving! And who knows, maybe even try adding some chocolate?
Oh that sounds so good… I was just going to skip TG desert this year but maybe….
Happy Thanksgiving Grace. This sounds delish- coconut would pair really well with the pumpkin and spice.
I make a sweet potato pie with silken tofu, the other analog for the traditional holiday pie.
-Steven
I may have to add these to my Thanksgiving menu!
Love portion-controlled desserts… 
I can personally attest that this is DELICIOUS! I didn’t miss the crust either, to be honest.
Way to go Grace, your blog is awesome!
this is genius. i don’t even like the crust, so this is absolutely perfect! still looking for agave though. (sigh…
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Wonderful pumpkin dessert. I so agree with you – I can pass up the crust. What good is crust if the pumpkin custard isn’t delicious?
This sounds fabulous! I absolutely love the recipe!
xo
Any substitute for coconut milk? I’m not a fan.
I don’t think so. Coconut milk gives this vegan custard the creaminess of a heavy cream-filled one.
Thanks! Looks good though. I might have to try it anyway =)
I can’t do coconut milk either, but made this today by substituting. I used equal parts almond milk + vegan “almond and cashew creme,” plus a small dollop of coconut manna (a little coconut oil would work too but I had the manna on hand, which is a blend of the meat and the oil). It turned out very creamy, silky and delicious.
can anyone tell me what agar is? I’m a start up cook ^^;
Agar is a vegan thickener. It’s made from seaweed (although doesn’t resemble this in it’s concrete form) and can be picked up at places like Whole Foods or health food stores.
What exactly does pumpkin pie spice consist of? I’m from Australia and it’s not a dessert we really have so no where sells a pumpkin pie spice as such….. Can’t wait to try it, I’ve never had any type of pumpkin dessert!
Oh no worries. If you don’t have pumpkin pie spice handy, you can do a mix of cinnamon, nutmeg, allspice and ginger. Just do a little pinch of each, going slightly heavier on the cinnamon side. Enjoy!
Thanks! Also im going to have to make my own pumpkin puree >.< we dont have the tinned variety over here.