Spiced Pumpkin Custard with Cardamom Cream - Dairy Free or Dairy Full

Inclusive Eating - Gluten Free

One of the best qualities about our family is that we really try to include every person and accommodate when we can. With so many different food allergies, intolerances and preferences it can be a bit complicated but we somehow make it work.

Another fun fact about our family is we love pie. I would say Mom loves it the most, maybe tied with Grandpa. But the rest of us enjoy it as well. It was definitely a big hurdle when we found out one of our family members was gluten intolerant. How could we all still enjoy pie together and be inclusive with the desserts we make?

Lucky for us my brother-in-law discovered pumpkin custard, which inspired us to create this version. It’s just like eating pie minus the crust. This recipe we made has so many flavors going on that you don’t end up missing the crust. And the best part is it takes way less time!

I’d recommend this for any fall festive gathering when pumpkin and pumpkin spice are desired flavors. Enjoy!

-Rebel

P.S. Look for our post on making your own fresh pumpkin puree: How to Bake Sugar Pie Pumpkins. You can use it in this recipe or in our upcoming pumpkin soup recipe, or for pies.

This recipe is so easy because you mix all the ingredients into one bowl and voila it’s ready to bake! Plus you can serve it in individual ramekins (see our festive red ones below). I am a big fan of small individual serving dishes, something about it just feels extra special.

Taste Test Kitchen

We made these custards the day before our family gathering, which was a great decision. Then we had dessert ready to go and could focus on other dishes. I had a great last minute idea to flavor the whipped cream and mom suggested one of my current favorite spices: cardamom. I was all for the idea and excited to try it out. Best decision we made for this recipe! So tasty.

The fun thing about whipped cream is you can spice it up and add flavors that you love. Try your favorite spice out and lest us know what you think!

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Spiced Pumpkin Custard with Cardamom Cream – Dairy Free or Dairy Full

by Burnt Toast Food Blog November-4-2018

Here’s a dairy free, gluten free spiced pumpkin custard that makes a versatile dessert. Dress it up with coconut, cardamom-spiced whipped cream. Serve it as crustless pie for the holidays. Or simply eat it plain. The silky texture and layers of spices are mouth watering. It’s super quick and easy to make.

Ingredients

Custard:
• 1 15-ounce can pumpkin puree, or scant 2 cups of fresh baked, pureed pumpkin
• 1/2 cup coconut cream or coconut milk
• 1/2 cup maple syrup
• 3 eggs + 1 egg yolk
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg (use a scant teaspoon if using fresh grated nutmeg)
• 1/8 to 1/4 ground cloves
• 1/2 teaspoon lemon zest, fresh
• pinch salt
Topping:
• 1 can coconut milk, well chilled (upright)
• 1/2 teaspoon vanilla
• 1/2 teaspoon ground cardamom
• 1 to 3 tablespoons powdered sugar

Instructions

Heat oven to 350°. 1. Using vegan margarine, grease 8-10 individual ramekins or 1 8-inch or 9-inch glass or ceramic casserole dish. Set out 1 or 2 metal baking pans with 1 1/2 to 2-inch high rims that will hold the ramekins in a water bath while they bake (see step 3). 2. In a medium bowl, whisk together all the custard ingredients until smooth. 3. Set the ramekins into the baking pan(s), leaving space between each so they are not touching. Pour the custard batter evenly into the ramekins, to about 3/4 full. Place the baking pans into the oven and pour in hot water to reach halfway up the pan(s). 4. Bake for 30-35 minutes until only the center of the custard jiggles a little when the pan is moved. If using a casserole dish, bake for 35-45 minutes or until a knife insert 2/3 of the way in toward the center comes out clean. 5. Remove the pan(s) carefully so as not to splash out the hot water. Take out the ramekins and let them cool on wire racks for 20 minutes. Refrigerate for an hour. Serve in individual ramekins or scoop from the casserole dish into small dishes. 6. Just before serving, prepare cardamom coconut whipped cream and top servings. Cardamom Cream Topping: 1. Refrigerate mixer bowl and whisk attachment for at least 15 minutes until ready to mix. 2. Without shaking the contents, remove the canned coconut milk from the refrigerator and open it. Scoop out the solidified contents at the top of the can and place them in the mixing bowl. Reserve the coconut water for another use or discard. 3. Beat on high for 1 minute. Add the vanilla and cardamom and continue beating. As the cream begins to stiffen, add the powdered sugar according to how sweet you want the cream to be. Beat until soft peaks form. Notes: - The definition of ‘scant’ in a recipe means not quite coming up to the level measure, or slightly less than the measurement. - Ground sugared pecans would make a terrific topping instead of the whipped cream for this custard. - Don’t let the names fool you. For the coconut cream, use coconut milk because it has a higher fat content than coconut cream and will whip up better. - Make it dairy-full: substitute condensed milk for the coconut milk and make your own whipping cream using the same method with 8 ounces of heavy whipping cream.

Details

Prep time: 15 mins Cook time: 35 mins Total time: 2 hrs 10 mins Yield: 8-10 servings

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