I really love pumpkin pie, especially at Christmas. However for one person it is really not worth the effort. I also need to avoid cow's milk as much as possible. This recipe is my compromise of pleasure, time and health.
My daughter gave me ramekins and a small butane torch for Christmas last year. I have been putting them to good use. For this recipe you will need four ramekins.
Dairy Free Pumpkin Brulee
¾ cup soy milk (I use So Nice - Vanilla)
½ cup pumpkin puree (or 125 ml can)
¼ cup pure maple syrup
2 Tablespoons Sucanat or cane sugar (optional)
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
A pinch of ground cloves
¼ teaspoon pure vanilla extract
2 large eggs
Preheat oven to 350 F
Boil 2 cups of water
Combine soy milk, pumpkin puree, maple syrup, cane sugar, cinnamon, nutmeg, cloves and vanilla in blender and process until well combined. Add eggs and process until smooth. Tap the bottom of blender container against your palm and set it aside for 5 minutes or so until any bubbles settle.
Divide the mixture between the four ramekins, and put the ramekins into a metal rectangular cake pan (8x8 inches). Add boiling water to the pan bringing the level of the water to halfway up the outside of the ramekins.
Put pan into the oven and bake for 35 or 40 minutes or until the custard has set. Remove ramekins from pan and let cool on wire racks. Can be covered and put in fridge overnight.
I put a thin layer of refined sugar over top and torch it to get a traditional Brulee crust.
This can be served with vanilla yogurt, frozen yogurt, whipped cream or any ice cream type product that you like.
For an extra rich dairy free whipped cream sort of topping try whipped green. It must be eaten immediately as the avocado tends to oxidize.
½ ripened avocado 1 banana
1 Tbs agave or maple syrup 1tsp vanilla extract or liqueur
¼ cup soymilk or rice milk
A little lemon juice
In a blender, add avocado, banana, vanilla and soy milk and sweetener.
Blend until smooth and creamy. Adjust amount of milk to get the consistency you want. This can be used as a dip for fruit or as a replacement for whipped cream.