Every year toward the end of September, I feel a pain in my heart. I’m giving up the glorious sun filled days of carefree summer where there are no worries about homework and tests and our family has vacation and sleeping in on the schedule. But as the days get cooler and the leaves change color a new routine replaces the dog days of summer. We rent skis for the winter, plant chrysanthemus and just like that I’m loving fall.
I guess I’m a season chameleon. I can’t wait for Halloween decorations, Thanksgiving dinner, apple picking, jumping into leaf piles and chowing down pumpkin pie!
But my kids aren’t exactly enthusiastic for my Grandma’s pumpkin pie recipe: one’s a vegan therefore won’t eat it due to the eggs or milk and the other one is trying to eat only healthy food. Traditional pie crust is not healthy. It’s full of fat and calories (unless you use my healthy vegan pic crust. Stay tuned!) The pumpkin is the nutritional star with leading roles going to high vitamin C and A, high fiber and zero fat in a can of 100% pure pumpkin.
Hence I devised vegan pumpkin pie custard! It tastes just like Grandma’s pumpkin pie (minus the pie crust) and is a nutritional bonanza!
- one can of 15 OZ pure pumpkin
- 12 fl oz. almond milk (you can substitute other vegan milks)
- 3/4 cup of coconut sugar (or sugar of your choose)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 flax seed egg
- Grind the flax seeds in a mini-grinder or coffee grinder until fine
- Soak the seeds in the water
- Preheat your oven to 350° and grease the ramekins
- In your mixer bowl put all the dry ingredients and gently whisk
- Add flax seed eggs mix
- Add pumpkin
- Slowly add milk while mixing
- Ladle mixture into ramekins
- Put ramekins in a pan filled with water about an inch below the top of ramekins
- Bake at 350 degrees for 40 minutes or until pumpkin mixture has firmed
- Take out of water bath and refrigerate for another hour or more
Copyright 2017. All rights reserved.