Non-Dairy Pumpkin Custard

Name: Non-Dairy Pumpkin Custard
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters agave syrup (it was all I had left); 822 grams pumpkin; 4 servings cinnamon; 1 clove; 6 egg yolks; 237 milliliters honey; 4 servings nutmeg; 237 milliliters rice milk

This gluten free, dairy free, and vegetarian recipe serves 4. One serving contains 503 calories, 7g of protein, and 9g of fat. If you have honey, pumpkin, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.

Ingredients you will need

Rice Milk

Pumpkin

Equipment you will use

Sauce Pan

Whisk egg yolks together until thick and creamy. Stir about 1/2 c. of the hot pumpkin mixture into the egg yolks.Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened.

Ingredients you will need

Egg Yolk