7/8 cup date sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground Ginger
1/8 tsp cloves
1 tsp agar powder
1 tsp vanilla
1 tbsp egg replacer powder
1/4 cup custard powder
15 oz can Libby's Pure Pumpkin, or two cups from the larger can
1 2/3 cups almond milk
1 unbaked fat free pie shell
Mix all dry ingredients together and add to wet ingredients, mix until combined. Pour into pie shell and bake at 400 degree f for 15 min, reduce temperature to 350 and continue baking for an additional 50 minutes.
Cool on wire rack. Serve at room temperature. If you serve it hot, the agar powder won't have had time to set the custard into a firm pie and it will seem under-baked.
Note: All listed spices can be replaced with 1 teaspoon "pumpkin pie spice".
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground Ginger
1/8 tsp cloves
1 tsp agar powder
1 tsp vanilla
1 tbsp egg replacer powder
1/4 cup custard powder
15 oz can Libby's Pure Pumpkin, or two cups from the larger can
1 2/3 cups almond milk
1 unbaked fat free pie shell
Mix all dry ingredients together and add to wet ingredients, mix until combined. Pour into pie shell and bake at 400 degree f for 15 min, reduce temperature to 350 and continue baking for an additional 50 minutes.
Cool on wire rack. Serve at room temperature. If you serve it hot, the agar powder won't have had time to set the custard into a firm pie and it will seem under-baked.
Note: All listed spices can be replaced with 1 teaspoon "pumpkin pie spice".
You should post the pumpkin oatmeal custard! It was awesome!
ReplyDeleteOne morning for breakfast I made oatmeal by simmering one cup of almond milk with 2 tbsp custard powder and one cup of old fashioned oats until oats were soft and custard was thickened. It became even better when I stirred in that last piece of pumpkin pie!
ReplyDelete