Non-Dairy Pumpkin Custard
Non-Dairy Pumpkin Custard is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe serves 4. One portion of this dish contains around 7g of protein, 9g of fat, and a total of 503 calories. For $3.09 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 32 people were glad they tried this recipe. A mixture of rice milk, canned pumpkin, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Go Dairy Free. With a spoonacular score of 61%, this dish is pretty good. Similar recipes include Dairy Free Custard, Coconut Custard – Dairy Free, and Dairy-Free Yogurt Custard Trifle.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 c. agave syrup (it was all I had left)
29 oz. can pumpkin
cinnamon
cloves
6 egg yolks
1 c. honey
nutmeg
1 c. rice milk
Equipment:
sauce pan
whisk
frying pan
Cooking instruction summary:
In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.Whisk egg yolks together until thick and creamy. Stir about 1/2 c. of the hot pumpkin mixture into the egg yolks.Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.
Step by step:
1. In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.
2. Whisk egg yolks together until thick and creamy. Stir about 1/2 c. of the hot pumpkin mixture into the egg yolks.Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened.
3. Serve warm or cold.
Nutrition Information:
covered percent of daily need
