For a gluten-dairy-egg-nut-soy-free dessert that uses honey as a natural sweetener (hence, I cannot call it “vegan”), this silky smooth custard is tops! It is so easy to prepare, but the finished product is perfect for serving to company after an autumn meal. For baking, you could use a shallow 8- or 9-inch glass baking dish or 8 individual ramekins for this recipe. I like to use the single baking dish, and then scoop the custard into the ramekins so that you see the darker top and the silky creamy custard – it’s just a beautiful contrast. Either way, I hope you enjoy!
This recipe is linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker - don't forget to go check out Linda's site to see all the practical gluten-free living tips as well as the
Simple Honey Pumpkin Custard
1 T. Egg replacer dissolved in ¼ c. warm water
½ c. light honey (I used a light, thin wildflower honey from a local producer)
¼ c. GF flour blend*
½ t. baking powder
1/8 t. salt
½ c. rice milk (or any milk you choose)
2 T. melted Earth Balance® soy free
1 t. vanilla extract
½ c. canned or fresh pumpkin puree (not pie filling)
½ t. ground cinnamon
¼ t. ground ginger
1/8 t. ground mace
*I use GF flour blend #2, listed under “Flour Blends” in the side bar.
Preheat oven to 350. Lightly spray your baking dish(es) with cooking spray.
In a medium mixing bowl, combine all ingredients and stir with a whisk until the mixture is smooth (it will be rather thin).
Pour into prepared baking dish and bake for approximately 30-35 minutes for a single dish or 20-25 minutes for individual ramekins. The center will appear to be set and somewhat dry on top. Remove from the oven to cool for 10-15 minutes before serving.
This recipe is linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker - don't forget to go check out Linda's site to see all the practical gluten-free living tips as well as the
Simple Honey Pumpkin Custard
1 T. Egg replacer dissolved in ¼ c. warm water
½ c. light honey (I used a light, thin wildflower honey from a local producer)
¼ c. GF flour blend*
½ t. baking powder
1/8 t. salt
½ c. rice milk (or any milk you choose)
2 T. melted Earth Balance® soy free
1 t. vanilla extract
½ c. canned or fresh pumpkin puree (not pie filling)
½ t. ground cinnamon
¼ t. ground ginger
1/8 t. ground mace
*I use GF flour blend #2, listed under “Flour Blends” in the side bar.
Preheat oven to 350. Lightly spray your baking dish(es) with cooking spray.
In a medium mixing bowl, combine all ingredients and stir with a whisk until the mixture is smooth (it will be rather thin).
Pour into prepared baking dish and bake for approximately 30-35 minutes for a single dish or 20-25 minutes for individual ramekins. The center will appear to be set and somewhat dry on top. Remove from the oven to cool for 10-15 minutes before serving.
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