Pumpkin Custard with Pumpkin Whipped Cream (Gluten Free, Paleo, Vegan)
Pumpkin Custard with
Paleo Pumpkin Whipped Cream
(Gluten Free, Paleo, Vegan)
This is part of Tiffany’s Healthy Holiday Make-overs
Gluten Free Pumpkin Custard
- ½ cup (raw) cashews
- 1 tablespoon agar flakes
- 1 pinch sea salt
- 1 ¼ cups water, boiling
- 1 ½ cups roasted pumpkin (canned pumpkin works great)
- ¼ cup honey (or agave to keep it vegan)- plus a little more if you want it sweeter
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ¼ teaspoon lemon zest (organic!)
- Place cashews, agar and salt in a Vitamix and process to a fine powder
- Pour boiling water into Vitamix and process on high speed
- Add pumpkin, honey/agave, and vanilla and process again until smooth
- Blend in cinnamon, nutmeg, cloves and lemon zest
- Pour custard into ramekins or half cup mason jars
- Refrigerate until set, about 30 minutes
- Serve
Makes 6 servings
I used this agar powder, and it worked great! :
For the Pumpkin Whipped Cream:
Paleo (ish) Pumpkin Whipped Cream- sugar free!
- 1 (13 ounce) can coconut milk
- ¼ cup organic canned pumpkin
- ½ teaspoon pumpkin pie spice
- 12 drops vanilla crème stevia
Instructions:
- Set can of organic coconut milk and mixing bowl in the fridge overnight
- Open can and remove all the solid coconut cream (you can save the liquid coconut water for other uses)
- Place 1/4 cup pumpkin, stevia drops, and pumpkin pie spice in mixing bowl
- Add the coconut cream in bowl, & beat until fluffy (3-4 minutes or so)
- Serve right away, or cover and keep in the refrigerator for up to 3 days.
*Best if you set beaters and mixing bowl in freezer for a few minutes before you begin
Adapted from: http://www.elanaspantry.com/pumpkin-custard/ and http://www.elanaspantry.com/pumpkin-whipped-cream/