Despite dominating a pumpkin pie just over a week ago, my pumpkin craving was back in full-force. Only this time, I decided I would skip the crust and build in a little portion control.
Or at least an attempt at portion control. I can’t guarantee that I’ll refrain from taking bites of pumpkin pie filling out of each ramekin. Pumpkin season is fading fast.
I switched up my original pumpkin filling recipe to make a slightly denser custard, using a quick homemade vegan condensed milk.
Up until recently, I had no idea you could even make vegan condensed milk, but it’s as simple as boiling some non-dairy milk, sugar, and cornstarch. Easy, delicious, and I’d venture to say a whole hell of a lot more healthy than the traditional canned variety.
I also cut down on the granulated sugar by about a third by using brown sugar and a little molasses to add some extra flavor.
I attempted to make my own whipped topping using some light coconut milk and powdered sugar, but failed miserably and ended up with something that I hope can be used as coffee creamer. Only, I don’t really drink coffee, so that’s all Aaron. Lucky guy.
You're a mess.
I found a whipped topping in the frozen aisle at Whole Foods that said it was all natural and didn’t contain high fructose corn syrup, did a little happy dance, and then realized when I got home that it contains milk protein. Fail again.
Despite not being vegan, it tastes pretty good (much better than cool whip) and makes for a nice photo op, so there you go. It happens.
This also happens.
I’m going to attempt the homemade coconut milk whipped topping again, and will be consulting a recipe next time.
Lesson learned: light coconut milk cannot be whipped into cream. Duh.
- 1 15 oz. Can Pumpkin Puree
- 1 C. Light Coconut Milk, divided
- ½ C. Brown Sugar
- 2 Tbs. Cornstarch
- 1 Tbs. Molasses
- 1 Tbs. Pumpkin Pie Spice
- ½ Tsp. Sea Salt
- Pre-heat oven to 350 degrees F.
- Place 4 lightly greased ramekins in a 9 x 13 inch baking pan. Fill pan with approximately 1 inch of water. Set aside.
- Make your vegan condensed milk by combining ¾ C. coconut milk and brown sugar in a saucepan over medium-high heat. Stir to dissolve brown sugar.
- In a separate small bowl, whisk remaining ¼ C. coconut milk and cornstarch, making sure there are no lumps.
- Once coconut milk and brown sugar mixture is boiling, add cornstarch mixture, whisking constantly until fully incorporated.
- Once mixture has thickened, remove from heat.
- In a large bowl, combine condensed milk, pumpkin, molasses, pumpkin pie spice, and salt. Beat with an electric mixer until smooth.
- Transfer filling to individual ramekins and bake for 50 minutes, or until filling has solidified.
- Allow to cool before topping with your favorite whipped cream or ice cream, and an extra sprinkle of pumpkin pie spice.
Apparently, I’m not the only one who likes pumpkin.
I forgive your silly mistakes.
{ 11 comments… read them below or add one }
Your pup is utterly adorable.
Thank you!
I really need more ramekins in my life so I can make cute portion sized things like this. I bet that coconut milk failure is super delicious though
I love individual desserts! This one looks like a keeper.
It’s too bad whipped cream doesn’t work with light coconut milk. Full-fat is the only way to go, and the colder the better. Just pop a can in your fridge for a day and then whip up the solid cream at the top of the can with sweetener and vanilla to taste. There’s also a great vegan product called Mimicreme Healthy Top that is a great option, too!
Thanks, Nicole! That’s great to know. I’m going to give that a try with the full fat coconut milk. I’m determined to get it right!
pumpkin with coconut milk…yum!
and i loved that they are individual. too cute!
These little custards look so unbelievably yummy and I have all of the ingredients on hand to make them- except molasses. Do you think that you could sub it out for either honey, agave or maple syrup? Maybe honey since it’s the “heaviest” of the three? Or should I just wait and go buy some molasses…
I think I’d go with the maple syrup (that sounds pretty awesome), but any of those would work. It’s such a small amount, it shouldn’t have much of an impact on the recipe as a whole.
Let me know if you end up making it!
These are so cute! I love individual anything. They’re fun to eat and provide automatic portion-control. Win, Win!
Hi Amanda:
I’m thrilled that business has picked up for you and hope this trend continues!
Loved your Thanksgiving menu. Since I’m in SA and the holiday is not celebrated here, I totally forgot that it will be next week. I hope that you and yours will have a fabulous get together and holiday. Please have a healthy serving of pumpkin pie or custard on my behalf.
I will definitely have some pumpkin pie or custard on your behalf!
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