Homemade Pumpkin Custard with Pecans

This vegan sugar-free pumpkin pudding recipe uses natural sweetness from dried dates and rich creaminess from cashews.

EASY         Servings: 8       Ready In: 15 Hour


1/4 cup cashews, soaked overnight to soften
3/4 cup dates, soaked in warm water at least 10 minutes to soften 
1 (15oz) can pumpkin purée ( about 2 cups from roasted pumpkin) 
1 cup plain almond milk (or other nondairy milk) 
1/2 teaspoon fresh ground nutmeg 
1/8 teaspoon salt 
3 tbsp ground flax meal 
* 2 tbsp. molasses (optional, a refined sweetener so use sparingly) 
1/4 cup toasted pecan pieces, for serving

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Gather ingredients. 
Yes, canned pumpkin is completely acceptable 

The night before: Soak cashews in a couple inches of water, to soften. You can also substitute with 2 tbsp. cashew butter 
Soak dates for at least 10 minutes in warm water, until soft. 

To make custard: Drain the dates and squeeze off excess liquid. Drain the cashews. Add to a food processor with remaining ingredients. If using molasses, add it now. It will add a touch of smokiness and sweetness.

Puree until smooth. Depending on how soft your cashews are, this may take up to 5 minutes. 
Pour into individual ramekins, parfait glasses, or use as a filling for pumpkin pie. 
Cover the top with a layer of plastic, to prevent the top from drying out. 

Serve with toasted pecans or pumpkin seeds.

Tips: For the ultimate, use fresh-roasted pumpkin.  You'll need a 2-3 pound pumpkin pie pumpkin.  Cut it in half, scoop out the seeds, place in a roasting dish with some water to cover the bottom, and roast at 425 for about 40-60 minutes.  You can also make with any sweet fall pumpkin relative -- butternut squash, sweet buttercup squash, sweet dumpling squash, and more.

Servings: 8
Yield: about 4 1/2 cups

Nutrition Facts

Amount Per Serving (1/8 recipe, about 1/2 cup custard)
** Includes molasses and pecans

Calories 147.41
Calories From Fat (34%) 50.12
% Daily Value
Total Fat 5.95g 9%
Saturated Fat 0.75g 4%
Omega-3 Fatty Acids g 
Omega-6 Fatty Acids g 
Cholesterol 0mg 0%
Sodium 29.03mg 1%
Potassium 394.26mg 11%
Total Carbohydrates 23.95g 8%
Fiber 4.44g 18%
Sugar 16.78g 
Protein 2.72g 5%
Calcium 2.72mg <1%
Iron 68.51mg 381%
Vitamin A 9536.08IU 191%
Vitamin C 0mg 0%

Join Chef Katie at the market as she explores the gourds!  There are so many fall squash varieties to try!  Pick one up and start cooking.