Every year around Halloween to Thanksgiving and even Christmas my mom would make pumpkin pie without the crust. She would bake it in a square baking pan. Essentially, it was pumpkin custard. When it cooled, we would scoop it out and eat it with cool whip. Eating pumpkin custard with my mom during the fall is one of my most vivid and repeating childhood memories. It reminds me of warm slippers on a cold floor, baking fall treats in the kitchen, watching Halloween specials on television…
This is my vegan version of my mom’s crustless pumpkin pie. You can definitely use this recipe to make a pumpkin pie with crust; just pour the prepared mixture on top of a crust and bake (I plan on doing this for thanksgiving with this recipe). I topped this with coconut whipped cream and a sprinkle of cinnamon. It’s a wonderful and comforting dessert for fall.
Baked Pumpkin Custard
1 3/4 c. pumpkin puree
1/2 c. organic silken tofu
1/4 c. almond (or soy) milk
2 Tbsp. organic cornstarch
1 Tbsp. coconut oil
1/2 c. natural sugar
1/4 c. pure maple syrup
1/4 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. powdered lemon peel (optional)
1/4 tsp. cream of tartar
1/4 tsp. salt
Preheat oven to 350 degrees Farenheit. Grease an 8 x 8 inch square pan with a little coconut oil. In a blender or food processor, blend the pumpkin, silken tofu, almond milk, oil and cornstarch until smooth. Add the maple syrup, sugar, vanilla, cinnamon, nutmeg, lemon peel, cream of tartar and salt – blend until smooth. Pour into prepared baking pan, or over a pie crust if you prefer. Bake for 50 minutes to 1 hour, until the middle of custard is set, and may be slightly cracked. Allow to cool completely before serving. *Tip, when ready to serve, slice into squares, coat a metal serving spatula with a little coconut oil and slide under the custard. This helps remove the custard onto a plate a little easier. Serve with coconut whipped cream and a sprinkle of cinnamon.
For the coconut whipped cream, allow a can of full-fat coconut milk to become very cold in your refrigerator. I like to buy a few cans and keep them at the back of the fridge for times of need. The longer they sit in the cold, undisturbed, the better. Carefully remove the can from your fridge without shaking it around too much. Open the can and scoop off the top of the coconut cream from the coconut water. (Don’t discard the coconut water. Use it in another recipe, or in a smoothie for breakfast). Place the coconut cream into a mixing bowl, and with an electric mixer, whip the cream at full speed until fluffy. Refrigerate until ready to use.
Oh, I know I’ve been posting a lot of pumpkin recipes, but I gotta clean out my fridge of opened cans of pumpkin puree. Ah, who am I kidding? I don’t need to make excuses for my pumpkin obsession! By the way, I’m trying to catch up on my Vegan MoFo posts, which is why I have two posts back-to-back. See my post for homemade corn tortillas right before this post!
Do you and your family have any halloween or fall traditions? We love halloween in our family. My son is only 1 this year, so it won’t be that difficult having a vegan halloween, but next year I will need to be more creative for him!