Dealing with allergies can be a challenge, especially around the holidays. For me it’s great motivation to try new things. While making pumpkin pie (I am getting off easy just bringing pie to my sister’s house this year) I remembered we have a few dairy-free family members as well as a gluten-free person. Knowing they would love to have some pumpkin pie, I created this recipe just for them. To test it, I made a small ramekin for myself. Using a ramekin is a good trick when you know you want to have a sample of your creation before sharing the larger portion with friends and family. Just remember the food in the ramekin will cook more quickly than the larger size dish.
Gluten-Free Dairy Free Pumpkin Custard
- 1 1/2 cups canned pumpkin
- 2 eggs
- 1 cup almond-cashew cream
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
In a medium bowl whisk all ingredients until smooth. Spray a pie pan or casserole dish with cooking spray or coat with a small amount of oil. Bake in a preheated 350º oven 30 minutes or until set. Serve warm as a side dish or refrigerate and serve cold with a dollop of dairy-free whip cream.
Other boxed milks may work for this recipe but this is the type and brand I used.
Happy Thanksgiving!
