Smooth, creamy, and sweet, this low-fat Pumpkin Pie Vegan Custard is a ridiculously easy alternative to pumpkin pie. Make it in 10 minutes!
- 1 cup pumpkin puree (see note 1)
- 1 cup non-dairy milk (see note 2)
- ¼ cup pure maple syrup (see note 3)
- 1 tsp apple cider vinegar or lemon juice
- Pinch of pumpkin pie spice
- 3 tbsp arrowroot powder (or cornstarch)
- Note: While you don’t HAVE to blend this (you could just mix everything in a bowl), I find that the texture is much better when it is blended. Some pumpkin purees can be a tad bit lumpy or gritty, and a good blend will take care of this, and also make sure that arrowroot / cornstarch is evenly dispersed throughout the mixture.
- Blend: Blend everything up and taste it! I recommend blending everything without the arrowroot / cornstarch first because it can taste a little powdery before it’s cooked. After you’re satisfied with the flavor of your vegan custard, add in the thickener, blend it again until smooth, and move on to the next step.
- Cook: The next step is to cook it ever so briefly. Use a spatula to scrape every last bit of goodness out of the blender into a medium saucepan and turn up the heat to medium high. Stir it while it is heating up until it becomes very thick (almost like gravy), about 3-4 minutes.
- Chill: Now divide the mixture between 2 bowls or cups, cover, and chill for at least 2 hours, or up to 2-3 days in advance. I like to prep these early in the morning so they’re ready for dessert for dinner. While they do chill fairly quickly, I notice that they firm up just a little bit more if left in the fridge at least 4-6 hours.
- Serve: Right before serving, top with vegan whipped cream if you like (I love oat milk whipped cream!) or vegan ice cream, a little dusting of pumpkin pie spice, some chopped toasted pecans, or you could go chocolaty with dairy-free chocolate chips or chocolate shavings.
- Store: Make sure to store your vegan custard covered in the fridge so the top doesn’t dry out. They should last around 3-4 days in the fridge.
- Note 1: I like to use 100% pure pumpkin puree, as canned pumpkin pie filling can have other additives.
- Note 2: Use any non-dairy milk you like. I love oat milk for this. I only buy unsweetened non-dairy milk. If you’re using sweetened, I would reduce the amount of maple syrup. Make sure you taste test during the blending process.
- Note 3: I recommend grade A organic maple syrup because it has the best flavor--I get mine from Costco and I think it’s a pretty good deal! You can use any sweetener you’d like. You could even throw in pitted dates since we’re blending this up!
- Category: Dessert, Snack
- Method: Stove top
- Cuisine: American
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegan Custard