Dessert - Pumpkin custard with almond milk recipes

Author: Ebony Sommers

This dairy free dessert can be made using almond milk or oat milk. Discover this easy recipes for making pumpkin custards at home.

Individual Pumpkin Custards
Pumpkin Custard Cups
Pumpkin Custard {dairy free}
Creamy Pumpkin Custard (dairy free)
What is the recipe for pumpkin custard?
How do you make coconut custard with almond milk?
Is Pumpkin custard a healthy dessert?
How to make pumpkin pie with vanilla almondmilk?

Individual Pumpkin Custards

These delicious individual pumpkin custards have all the flavor of your favorite pumpkin pie and they are naturally gluten free! Discover this easy recipes for making pumpkin custards at home.
Provided by: Brianna
Total time: 240 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

How to cook:

Preheat oven to 350 degrees. Place all ingredients into a large mixing bowl and whisk together until thoroughly combined.
Divide the pumpkin mixture evenly between 6 (6-8oz) ramekins. Place the ramekins in a 9x13 baking pan and add hot water to a depth of 1 inch. Bake for 50 minutes (or until a toothpick inserted in the middle comes out clean). Remove ramekins from the baking dish and cool to room temperature on a wire rack. Refrigerate for at least 3 hours before serving.

Notes: Pumpkin Apple Custard Cups with Almond Crust, Stir in melted butter and mix thoroughly. 3. Distribute the mixture evenly into each of the custard dishes. 4. Press the almond crust mixture all the …

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pumpkin custard with almond milk creamy pumpkin custard dairy free

Pumpkin Custard Cups

This fall dessert is a healthier version of Pumpkin Pie Custard. But this while this pumpkin custard recipe is made with plant based milk, the flavor of this delicious dessert will take you back to the Old-Fashioned pumpkin pie that came from Grandma's oven. This dairy free dessert can be made using almond milk or oat milk.
Provided by: Mia
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

425 grams (15-ounce can) Libby’s Pumpkin Puree or other canned pumpkin
365 grams (1 1/2 cups) Califia Almond Milk or Oat Milk
14 grams (1 1/2 Tablespoons) Cornstarch
(200 grams) 4 Large Eggs
2 Large Egg Yolks
144 grams Sugar (1/2 cup plus 3 Tablespoons plus 1 1/2 teaspoons)
<1 gram (1 teaspoon) Ground Cinnamon
1/2 teaspoon Ground Ginger
A Pinch of Ground Clove
4 grams (1/2 teaspoon) Kosher Salt

Nutrition:

How to cook:

Preheat oven to 425 degrees.
Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated. Take the time to break up any clumps of cornstarch.
In a large bowl, whisk the eggs, and egg yolk until incorporated and smooth.
Add the pumpkin puree and mix until well blended.
With the mixer running on low speed, gradually add the almond milk or oat milk and continue to mix until throughly incorporated.
Add the spice and sugar mixture and whisk all ingredients together until smooth.
Lightly spray each ramekin with Bak-Klene or your favorite Baking Spray.
Pour a 1/2 cup of mixture into each ramekin and place them on a baking sheet.
Place baking sheet in preheated oven and bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake for an additional 25-30 minutes. Test with knife for doneness. A knife inserted into the center of the ramekin should come out clean with only a few crumbs adhering to it.
If the custard is still very wet and the knife comes out coated or streaked, continue to cook and check for doneness every 5 minutes.
When the custard is cooked, remove sheet pan from oven and let cool for 5 minutes before attempting to move the ramekins to a cooling rack.
Once transferred to a cooling rack, let ramekins cool for about 15 minutes then refrigerate until ready to serve.

Notes: Pumpkin Coconut Custard Recipe, Combine eggs, maple syrup, and extract in a large bowl; whisk to blend. Add spice mixture and pumpkin. Gradually add coconut milk and almond …

Pumpkin Custard {dairy free}

Make sure to use ramekins or oven-proof bowls that can hold between 4 and 8 ounces (between 118 and 237 ml). The water bath is essential to keeping the custard from cracking while it’s baking.Another option is to bake all the custard in one large baking dish, which may take longer to bake but is easier to use to serve various portion sizes, and creates fewer dishes.While not sweetener-free, this recipe taps into the sweetness of the squash puree, vanilla and cinnamon to sweeten the custard. If you prefer your custard a little less sweet, you can reduce the sweetener by 1 to 2 tablespoons.If you’re following SCD, use honey instead of maple syrup.
Provided by: Erica Kerwien
Yields: 6 servings
Number of ingredients: 9

Ingredients:

1 3/4 cups pumpkin puree, homemade or canned
1/4 cup of dairy-free milk (coconut, almond, or substitute with more squash)
3 eggs
1/2 cup honey or maple syrup
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon allspice

Nutrition:

How to cook:

Preheat your oven to 350°F (180°C, or gas mark 4).
Prepare a deep baking dish with 6 ramekins or other oven-proof bowls, and add enough water to the baking dish to reach 3/4 of the way up the sides of the ramekins.
In a mixing bowl, combine all the ingredients and whisk or mix until well blended.
Fill each ramekin a little more than halfway with the pumpkin custard.
Bake for 45 minutes, or until the pumpkin custard is set.
Cool for about an hour and then store in the refrigerator until ready to serve. You can make this a few days ahead as well.
Serve with whipped coconut cream (see below) or maple whipped cream on top.

Notes: 10 Best Almond Milk Custard Recipes, almond butter, protein powder, almond milk, cocoa powder, frozen banana and 1 more Almond Milk Latte Lose weight by eating almond extract, brewed coffee, Sugar in the Raw, vanilla …

Creamy Pumpkin Custard (dairy free)

The CREAMIEST pumpkin custard EVER. It's nutrient-dense, sweet, and perfectly spiced. The perfect fall time dessert. Gluten free, dairy free, and refined sugar free.
Provided by: Katja Heino
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

1 and 1/2 cups full fat coconut milk (I use THIS brand)
1 tsp pumpkin pie spice (my fav brand)
pinch of salt
6 eggs yolks
1 and 1/2 cups pumpkin puree (homemade or canned)
1/2 cup maple syrup
1/2 tsp vanilla extract
hot water for hot water bath
OPTIONAL: whipped coconut cream for topping

How to cook:

Preheat oven to 350’F. Line large baking dish with a small towel – this prevents ramekins from sliding around. Set aside.
In a medium pot, heat coconut milk, pumpkin pie spice, and salt until steamy and hot but not boiling. Turn off heat.
Meanwhile, in a large bowl, whisk together egg yolks, pumpkin puree, maple syrup, and vanilla. When coconut milk is HOT, very slowly whisk HALF of coconut milk mixture into egg mixture (go slow to prevent eggs from cooking.)
Pour the warm pumpkin mixture into saucepan with the remaining coconut milk and stir with a wooden spoon over LOW heat until thickens enough to coat the back of the spoon – about 5 minutes.
Pour custard mixture into small ramekins and place into prepared baking dish. Pour boiling water into the large baking dish until it reaches halfway up the ramekins. Carefully transfer into pre-heated oven.
Bake for 30-35 minutes, until toothpick comes out clean but center is still slightly jiggly. Allow to cool completely on wire rack then cover and transfer to fridge to chill for a few hours. Can be eaten warm, but best flavor comes from eating it chilled. Top with optional whipped coconut cream if desired.

Notes: Pumpkin Pie with Almond Milk, Instructions. Preheat your oven to 325°F or 160°C. Place cornstarch in a bowl. Slowly whisk in the almond milk. In a medium or large mixing bowl add …