Vegan pumpkin custards

I apologize for not including a photo, but the pictures really didn’t do the taste justice. Also, I don’t have any ramekins, so some of the presentation was lost by us eating the custards out of my trusty blue silicone muffin pan. The second batch, was actually just in a cake pan, and I didn’t even waste time taking a picture of that one.

However, these are really delicious and easy to make, with or without ramekins. Enjoy!

½ cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

2 Ener-G egg replacers

1 TBL cornstarch

2 cups pumpkin puree

1 cup light coconut milk

Heat oven to 350 degrees and place a pan of water on the lowest rack.

Combine all ingredients in a bowl and mix well. Pour into muffin pan, cake pan, anything you want to bake your custard in and cook 30 minutes.  (This recipe yielded 6 muffin sized custards and 1 8-inch cake pan.)

Refrigerate about an hour, or until custards are cooled.

 

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One thought on “Vegan pumpkin custards

  1. Pingback: A belated final VeganMofo post, including lentil surprise « Beans, Figs and Katz

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