Pumpkin Pie Custard with Spiced Streusel
If you have approximately 1 hour and 30 minutes to spend in the kitchen, Pumpkin Pie Custard with Spiced Streusel might be a tremendous dairy free and lacto ovo vegetarian recipe to try. This recipe serves 10. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 101 calories. For 91 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. 38 people were glad they tried this recipe. A mixture of lite coconut milk, egg, ground cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Aida Mollenkamp. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. Spiced Pumpkin Custard Pie, Pumpkin Pie with Spiced Walnut Streusel, and Pumpkin Streusel Custard are very similar to this recipe.
Servings: 10
Ingredients:
1/2 cup agave nectar, honey, or brown rice syrup
1 large egg, lightly bean
4 egg whites, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup lite coconut milk
3 cups pumpkin puree
1 tablespoon pure vanilla extract
2 tablespoons white whole wheat flour
Equipment:
ramekin
oven
baking paper
baking sheet
bowl
blender
Cooking instruction summary:
Coat 10 (4 to 6 ounce) ramekins (or, alternatively, a 9 1/2 inch deep dish pie plate) with baking spray and divide filling evenly among containers. Bake until filling is just set in the middle, about 45 to 50 minutes. Remove from the oven and let cool slightly before serving or chill and serve cold, if desired. (Can be made up to 5 days in advance and stored refrigerated until ready to use.)For the streusel:Heat the oven to 350F and arrange a rack in the middle. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes. Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.)For the topping:Combine all ingredients in a blender and process until smooth, stopping to scrape down the sides as needed. If the mixture isnt blending, add 2 to 3 tablespoons of water, or as much need to the consistency of your liking. Place in a container, cover, and refrigerate at least 1 hour before using. (Can be made up to 4 days ahead.)*Note: Make sure to drain and rinse the tofu before using.Nutritional information (per serving):Calories 230Fat calories 100Total fat grams; 11Sat fat grams, 2Cholesterol mg 20Sodium mg 180Total carbohydrates g 28Fiber g 2Sugars g 21Protein g 7Vitamin A IUs %; 70Vitamin C % 6Calcium % 4Iron % 8Nutritional information for pie without nut streusel (per serving):Calories 140Fat calories 15Total fat grams; 2Sat fat grams, 1Cholesterol mg 20Sodium mg 180Total carbohydrates g 26Fiber g 1Sugars g 21Protein g 5Vitamin A IUs %; 70Vitamin C % 6Calcium % 2Iron % 4
Step by step:
1. Coat 10 (4 to 6 ounce) ramekins (or, alternatively, a 9 1/2 inch deep dish pie plate) with baking spray and divide filling evenly among containers.
2. Bake until filling is just set in the middle, about 45 to 50 minutes.
Remove from the oven and let cool slightly before serving or chill and serve cold, if desired. (Can be made up to 5 days in advance and stored refrigerated until ready to use.)For the streusel
1. Heat the oven to 350F and arrange a rack in the middle.
2. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes.
Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.)For the topping
1. Combine all ingredients in a blender and process until smooth, stopping to scrape down the sides as needed. If the mixture isnt blending, add 2 to 3 tablespoons of water, or as much need to the consistency of your liking.
2. Place in a container, cover, and refrigerate at least 1 hour before using. (Can be made up to 4 days ahead.)*Note: Make sure to drain and rinse the tofu before using.Nutritional information (per serving):Calories 230Fat calories 100Total fat grams; 11Sat fat grams, 2Cholesterol mg 20Sodium mg 180Total carbohydrates g 28Fiber g 2Sugars g 21Protein g 7Vitamin A IUs %; 70Vitamin C % 6Calcium % 4Iron % 8Nutritional information for pie without nut streusel (per serving):Calories 140Fat calories 15Total fat grams; 2Sat fat grams, 1Cholesterol mg 20Sodium mg 180Total carbohydrates g 26Fiber g 1Sugars g 21Protein g 5Vitamin A IUs %; 70Vitamin C % 6Calcium % 2Iron % 4
Nutrition Information:
covered percent of daily need
