Gluten-Free, Dairy-Free Pumpkin Pie Custard recipe

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Ingredients

1 (15 ounce) can pumpkin puree
½ (14 ounce) can coconut cream
½ cup brown sugar
⅓ cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Nutrition Info

240.9 calories
carbohydrate: 42 g
cholesterol: 62 mg
fat: 7.4 g
fiber: 2.2 g
protein: 3.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 220.4 mg
sugar: 37.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

  2. Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.

  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Recipe Yield

6 servings

Recipe Note

Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.

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