Easy Pumpkin Custard Cups Made from Plant Based Milk | Recipe | Pumpkin recipes dessert, Vegetarian desserts, Pumpkin custard
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Food And Drink
four glass jars filled with food sitting on top of a metal cooling grating rack
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miascucina.com

Easy Pumpkin Custard Cups - Mia's Cucina

4 ratings
· 40min · Vegetarian, Gluten free · 10 servings
sThese easy Pumpkin Custard Cups are my healthy makeover of one of Fall's classic desserts. This delicious Crustless Pumpkin Pie is made from Almond Milk. #vegetariandessertrecipes #glutenfreedesserts #glutenfreedessertseasy #wwfreestyledesserts #wwblueplanrecipes #thanksgivingdesserts #pumpkindesserts #fallfoodideas #glutenfreedairyfreethanksgivingdesserts #healthydessertrecipe
miascucina
MiasCucina

Ingredients

Produce
• 1/2 tsp Ginger, Ground
• 425 g Libby's pumpkin puree or other canned pumpkin
Refrigerated
• 200 g 4 large eggs, Large
• 2 Egg yolks, Large
Baking & Spices
• 1 g Cinnamon, Ground
• 1 Pinch Clove, Ground
• 14 g Cornstarch
• 4 g Kosher salt
• 144 g Sugar
Dairy
• 365 g Califia almond milk or oat milk

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