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Creamy Pumpkin Custard

Trusted.Chef's picture
Ingredients
  Cooked brown rice 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Eggs 2
  Soy milk 1 1⁄4 Cup (20 tbs)
  Soy flour 1 Tablespoon
  Cinnamon 1⁄8 Teaspoon
  Ginger 1⁄8 Teaspoon
  Cloves 1⁄8 Teaspoon
  Sea salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven hot to 450 F.

MAKING
2) In a blender add raisins, rice, soy milk, eggs, honey, molasses, pumpkin, spices, sea salt, and soy flour.
3) Whiz the blender until all ingredients are combined.
4) In a Pyrex pie pan add oil and pour the mixture into it.
5) Partly fill a larger pan with water and keep this pan over it.
6) Bake for 15 minutes.
7) Decrease heat to 350 F and bake for 45 minutes.

SERVING
8) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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