Individual Pumpkin Custards
Despite dominating a pumpkin pie just over a week ago, my pumpkin craving was back in full-force. Only this time, I decided I would skip the crust and build in a little portion control. Or at least an attempt at portion control. I can’t guarantee that I’ll refrain from taking bites of pumpkin pie filling out of each ramekin. Pumpkin season is fading fast.
I switched up my original pumpkin filling recipe to make a slightly denser custard, using a quick homemade vegan condensed milk.
Up until recently, I had no idea you could even make vegan condensed milk, but it’s as simple as boiling some non-dairy milk, sugar, and cornstarch. Easy, delicious, and I’d venture to say a whole hell of a lot more healthy than the traditional canned variety.
I also cut down on the granulated sugar by about a third by using brown sugar and a little molasses to add some extra flavor.
I attempted to make my own whipped topping using some light coconut milk and powdered sugar, but failed miserably and ended up with something that I hope can be used as coffee creamer. Only, I don’t really drink coffee, so that’s all Aaron. Lucky guy.
I found a whipped topping in the frozen aisle at Whole Foods that said it was all natural and didn’t contain high fructose corn syrup, did a little happy dance, and then realized when I got home that it contains milk protein. Fail again.
Despite not being vegan, it tastes pretty good (much better than cool whip) and makes for a nice photo op, so there you go. It happens.
I’m going to attempt the homemade coconut milk whipped topping again, and will be consulting a recipe next time.
Lesson learned: light coconut milk cannot be whipped into cream. Duh.
| Individual Pumpkin Custards |
- 1 15 oz. Can Pumpkin Puree
- 1 C. Light Coconut Milk, divided
- 1/2 C. Brown Sugar
- 2 Tbs. Cornstarch
- 1 Tbs. Molasses
- 1 Tbs. Pumpkin Pie Spice
- 1/2 Tsp. Sea Salt
- Pre-heat oven to 350 degrees F.
- Place 4 lightly greased ramekins in a 9 x 13 inch baking pan. Fill pan with approximately 1 inch of water. Set aside.
- Make your vegan condensed milk by combining 3/4 C. coconut milk and brown sugar in a saucepan over medium-high heat. Stir to dissolve brown sugar.
- In a separate small bowl, whisk remaining 1/4 C. coconut milk and cornstarch, making sure there are no lumps.
- Once coconut milk and brown sugar mixture is boiling, add cornstarch mixture, whisking constantly until fully incorporated.
- Once mixture has thickened, remove from heat.
- In a large bowl, combine condensed milk, pumpkin, molasses, pumpkin pie spice, and salt. Beat with an electric mixer until smooth.
- Transfer filling to individual ramekins and bake for 50 minutes, or until filling has solidified.
- Allow to cool before topping with your favorite whipped cream or ice cream, and an extra sprinkle of pumpkin pie spice.
