pumpkin pie custard recipe

Pumpkin Pie Custard

This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks.
pumpkin pie custard recipe
4.42 from 36 votes
Course Dessert
Difficulty Easy
Servings 6
Daily Dozen


  • 15 oz of pumpkin puree (BPA-free can or Tetra Pak)
  • 12-16 oz silken tofu
  • 2 teaspoons pumpkin pie spice
  • 1 cup pitted dates
  • crushed pecans or walnuts as desired

Cashew Drizzle (optional)

  • ¾ cup water
  • ½ cup raw cashews
  • ¼ cup pitted dates
  • ½ teaspoon vanilla extract


  • Preheat the oven to 350F.
  • Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking.
  • Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks.
  • To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth.
  • Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy!


Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal!
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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