pumpkin pie custard recipe
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4.53 from 23 votes

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.
Course: Dessert
Cuisine: American
Servings: 6


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

Cashew Cream (optional)

  • 1/4 cup cashews
  • 1/4 cup water


  • 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 cashews and water in a blender. Blend until smooth.
  • Once the custard is done, drizzle the cashew cream over the top and sprinkle with crushed walnuts or pecans. Enjoy!

4 responses to “Pumpkin Pie Custard

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  1. For my taste there was too much pumpkin pie spice, other than that super easy to make and has an ok texture. Definitely a good fit if you are looking for something healthy, easy and sweet

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