I was on the search for how to make a fat free pie crust for a Pumpkin Pie when I found Fatfree Vegan’s Impossible Vegan Pumpkin Pie. This recipe was exactly what I was looking for, but didn’t realize it until I found it.
This Vegan version of Pumpkin Pie makes it’s own crust from the batter, so no need for shortening or other fat in the crust. No crust needed.
I have altered it very little and like the name of a Vegan Pumpkin Custard better than Pie. It is more like a custard and is better served cold or cooled.
A bonus for this Vegan Pumpkin Custard recipe is it is Gluten-free.
I have made this Custard in two pie plates and have used one 9 x 13 baking pan. The consistency is custard-y and the spices are perfect for pumpkin pie taste. It is not as sweet as traditional pumpkin pie, but that is not obvious unless placed next to a traditional Southern Pumpkin Pie. My family loves this Custard and when served at dinner parties, it was a hit.
Vegan Pumpkin Custard
- 1 1/2 cups almond milk (or you can use soy)
- 2 Tablespoons milled flax seeds + 6 Tablespoons water
- 2 teaspoons arrowroot powder (or 1 Tbsp cornstarch)
- 1 tsp. vanilla
- 2 cups pureed or mashed cooked pumpkin
- 1/2 cup rice flour (not whole wheat)
- 2 tsp. baking powder (aluminum free)
- 3/4 cup sucanat (or natural sugar, not honey)
- 1/4 tsp ginger powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
Preheat oven to 350 F. Spray pan with cooking spray. This custard will rise some while cooking but will fall as it cools.
Put ingredients in blender and blend well. Scrap sides if needed.
Pour into pan and bake for about 60 minutes. The top and edges should be brown, but not over-done. The custard will remain moist in the center, but should be cooked.
Remove from the oven and cool. For best results, refrigerate before serving.