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:

Quickview
101k Calories
3g Protein
1g Total Fat
20g Carbs
8% Health Score
Limit These
Calories
101k
5%

Fat
1g
2%

  Saturated Fat
0.96g
6%

Carbohydrates
20g
7%

  Sugar
12g
14%

Cholesterol
18mg
6%

Sodium
167mg
7%

Alcohol
0.45g
2%

Get Enough Of These
Protein
3g
7%

Vitamin A
11466IU
229%

Vitamin K
11µg
11%

Manganese
0.21mg
11%

Fiber
2g
10%

Vitamin B2
0.12mg
7%

Iron
1mg
7%

Selenium
4µg
6%

Vitamin E
0.85mg
6%

Potassium
183mg
5%

Magnesium
19mg
5%

Copper
0.09mg
4%

Vitamin B5
0.4mg
4%

Calcium
38mg
4%

Phosphorus
37mg
4%

Vitamin C
3mg
4%

Folate
11µg
3%

Vitamin B6
0.05mg
3%

Vitamin B3
0.3mg
1%

Vitamin B1
0.02mg
1%

Zinc
0.2mg
1%

covered percent of daily need
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Food Trivia

The banana tree is not a true fruit at all but a giant herb and the banana is actually its berry. A banana plant produces only one bunch or hand in its life, but that bunch may have between 100 to 400 bananas. Despite its phallic shape, the banana is sterile and no fertilization takes place in the banana flowers. A banana plant grows when one of its shoots is planted.

Food Joke

"It's So Hot In Texas That..." *The birds have to use pot holders to pull worms out of the ground. *The potatoes cook underground, and all you have to do to have lunch is to pull one out and add butter, salt and pepper. *Farmers are feeding their chickens crushed ice to keep them from laying hard boiled eggs. ================================= "It's So Dry In Texas That..." *The cows are giving evaporated milk. *The trees are whistling for the dogs. *A sad Texan once prayed, "I wish it would rain - not so much for me, cuz I've seen it - but for my 7-year-old." *A visitor to Texas once asked, "Does it ever rain out here?" A rancher quickly answered "Yes, it does. Do you remember that part in the Bible where it rained for 40 days and 40 nights?" The visitor replied, "Yes, I'm familiar with Noah's flood." "Well," the rancher puffed up, we got about two and a half inches of that." ====================================== "You Know You're In Texas When..." *You no longer associate bridges with water. *You can say 110 degrees without fainting. *You eat hot chilies to cool your mouth off. *You can make instant sun tea. *You learn that a seat belt makes a pretty good branding iron. *The temperature drops below 95, you feel a bit chilly. *You discover that in July, it takes only 2 fingers to drive your car. *You discover that you can get a sunburn through your car window. *You notice the best parking place is determined by shade instead of distance. *Hot water now comes out of both taps. *It's noon in July, kids are on summer vacation, and not one person is out on the streets. *You actually burn your hand opening the car door. *You break a sweat the instant you step outside at 7:30 a.m. before work. *No one would dream of putting vinyl upholstery in a car or not having air conditioning. *Your biggest bicycle wreck fear is, "What if I get knocked out and end up lying on the pavement and cook to death?" *You realize that asphalt has a liquid state.

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