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  • Debbie Becerra

    Pumpkin Custard: This vegan pumpkin custard is a cross between crème brûlée and traditional pumpkin pie filling, but with a slightly creamier texture. I know, I'm already pinning fall food...

  • Jennifer Crutcher

    Pumpkin Custard: gluten free! -2-14 oz cans coconut milk -2 1/2 tsp. vanilla extract -2 tsp. agar -1/4 cup agave syrup -2 Tbsp. + 2 tsp. brown sugar -2 tsp. pumpkin pie spice -1 1/2 cups pumpkin puree -Dash of salt -Vegan whipped cream, optional Whisk all ingredients together in a medium-sized pan, and bring to a boil. Reduce heat, simmer 15 minutes. Divide mixture between 8 ramekins. Cool in refrigerator at least 2 hours before serving.

  • Emily Gilroy

    Pumpkin Custard: This vegan pumpkin custard is a cross between crème brûlée and traditional pumpkin pie filling, but with a slightly creamier texture. & other healthy pumpkin recipes

  • Mary Mosiman

    vegan pumpkin custard. Ingredients: coconut milk, vanilla, agar, agave syrup, brown sugar, pumpkin pie spice, pumpkin puree, salt, vegan whipped cream (optional)

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