Dairy-Free Pumpkin Custard Dessert

Ingredients

3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 pinch of ground cloves
1 1/2 cups cooked pumpkin
1 teaspoon vanilla
1/2 teaspoon grated orange rind
3 egg whites, slightly beaten

Preparation

1
In a mixing bowl, combine the sugars, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin.
2
Add the vanilla, rice/coconut/soy/almond milk, orange rind and egg whites. Beat with an electric mixer until smooth.
3
For ramekins: Pour into small ramekins for crustless dessert. For pie: Pour into pie crust and bake.
4
Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees for 45 minutes or until a knife inserted in the filling comes out clean.

Tools

 



Yield:

4

Added:

Wednesday, November 3, 2010 - 10:50am

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