The countdown to your traditional Thanksgiving dinner is starting, just 5 days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It’s quick and easy to make and if you don’t tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.
Gluten Free Dairy Free, Vegan Pumpkin Pie Custard (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9″ Pyrex baking dish if you prefer a “pudding” style pie.)
1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9″ Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.
Cool before cutting.
And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a “pulled” turkey dish. If you want, serve coleslaw with a vinaigrette dressing and potato chips on the side to keep it gluten-free and dairy-free. Or, for those not restricted to a gluten free diet, toast a chiabatta or hamburger bun and create a “pulled” turkey sandwich.
Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or for those not restricted to a gluten free diet create turkey burritos.
Take your leftover turkey meat, pull it apart or shred it. Then sauté onions and peppers in a pan with some olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat. Once warm, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.
Again, if you are not restricted to a gluten-free diet, warm a tortilla and spread the mixture onto the tortilla and wrap.
I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and the gluten-free dairy-free, vegan pumpkin pie. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!