Getting into the spirit of the season, I whipped up this no bake gluten free and vegan pumpkin custard. Quick and easy to make, it is also dairy free and the perfect way to end an autumn meal.
I am on a major pumpkin kick right now as is the rest of the family. Last weekend, my husband took the boys and their friend Josh to purchase pumpkins for Halloween; upon return the three little ones spent hours in the back yard carving their jack-o-lanterns.
I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy no cook recipe which provided the inspiration for my custard base. I am quite intrigued with this no fuss method of making custard and look forward to using it for many other flavor variations.
For this recipe and my others, I would not recommend using canned pumpkin. First, I do my best to avoid canned foods whenever possible as most cans contain BPA, an endocrine disrupting agent linked to cancer.
Second, canned pumpkin is very wet, so I would not recommend substituting it for roasted pumpkin. My pumpkin recipes aren’t written for such a watery ingredient and probably won’t turn out well, unless several adjustments are made. If anyone does experiment with canned pumpkin, please stop by and leave a comment letting us know if it worked; there have been a couple of inquiries lately about this specific substitution.
copyright © 2013 elana's pantry. all rights reserved.