You are here

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

Rate It

Your rating: None
4.176925
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 261 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 180.4 mg7.5%

Total Carbohydrates 50 g16.5%

Dietary Fiber 1.6 g6.6%

Sugars 37.3 g

Protein 8 g15.3%

Vitamin A 2.6% Vitamin C 0.66%

Calcium 9.3% Iron 14.2%

*Based on a 2000 Calorie diet

0 Comments

Creamy Pumpkin Custard Recipe