*Pumpkin Pie Custards

By lori17

This was a Thanksgiving success. Especially when you make it a brulee.
I doubled this recipe and it made 8 individual servings depending on the sizes of your ramekins. personal note- i used my largest glass pan with the fruit on it for baking.

Ingredients

• 2/3 cup pumpkin (not pumpkin pie filling)
• 1/2 cup raw cashews
• 1 1/4 cups plain unsweetened non-dairy milk (almond or soy preferred) I
• used almond
• 1/2 cup unrefined sugar (I used coconut)
• 1/4 cup pure maple syrup
• 1 Tbsp. fresh lemon juice
• 1 1/4 tsp. agar powder (you can use 1 packet of gelatin instead but
• will not be vegan)
• 1 teaspoon arrowroot powder
• 1 teaspoon cinnamon
• Few pinches freshly ground nutmeg
• Pinch or two of allspice
• Pinch or two ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• Few teasppons unrefined sugar for caramelized topping (optional)

Preparation

Step 1

Preheat oven to 375 degrees. Place the ramekins into a glass baking dish. Bring roughly 3 cups of water to a boil in a kettle.

Meanwhile, in a blender, combine all ingredients (except the sugar for topping). Blend very well.

Pour the boiled water into the baking dish to surround the ramekins (but don't get any water in the ramekins). Then pour the pureed pumpkin mixture evenly into each ramekin.

Carefully place into oven. Bake for 32-34 minutes, until the custards are set around the edges but a touch looser in the center.

Carefully remove the baking dish from the oven and let cool slightly until you can safely remove and transfer each custard to a cool rack. Can serve warm or chilled.

NOTE: to brulee sprinkle 1/2 to 1 teaspoon of unrefined sugar over the top and use a small butane torch or oven broiler to carmelize. But only caramelize right before you serve otherwise topping will soften.