Dairy-Free Pumpkin Custard Dessert
By: Ingredient Critic
Published: Wednesday, November 3, 2010 - 10:50am

Ingredients




 cup white sugar
 brown sugar or Sucanat
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 1/2 cups rice/coconut/soy/almond milk
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.