Wednesday, October 28, 2015

Gluten Free, Egg Free Pumpkin Custard

2 cups mashed pumpkin
2 tablespoons corn starch
1 cup white sugar
1 cup brown sugar

2 eggs OR
½ cup applesauce

1 teaspoon cinnamon
Pinch nutmeg
½ teaspoon ground cloves
1 ½ cups milk or non-dairy milk
1 ½ cups cream or thick coconut milk

Mix all ingredients except milk and cream. Heat milk and cream until hot but not boiling. Add pumpkin mixture to it, stir for 2 minutes on medium heat then remove from heat. Pour into greased custard dishes and bake at 350 until set. Can be used for pumpkin pie, as well.

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