Gluten-Free, Dairy-Free Pumpkin Pie Custard Recipe

  • 1 (15 ounce) can pumpkin puree
  • 1/2 (14 ounce) can coconut cream
  • 1/2 cup brown sugar
  • 1/3 cup almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
  2. Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.