A Thanksgiving Dessert

Healthy Recipe of the Week

Don’t Stuff… Save Room for Something Sweet!

Pumpkin Custard

Image source: http://www.elanaspantry.com/pumpkin-custard/


  • 1/2 Cashews (raw)
  • 1  tablespoon Agar Flakes (may substitute for gelatin)
  • 1 pinch Sea Salt
  • 1 1/4 cups Water (boiling)
  • 1 1/2 cups Pumpkin (roasted or canned)
  • 1/4 cup Agave Nectar or Honey
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon Nutmeg (ground)
  • 1 pinch Cloves (ground)
  • 1/4 teaspoon Lemon Zest


Place cashews, agar flakes (or gelatin), and salt in a high-powered blender and process to a fine powder. Pour boiling water into the blender and process on high speed. Add pumpkin, agave nectar or honey, and vanilla extract and process until smooth. Blend in cinnamon, nutmeg. cloves, and lemon zest. Pour custard into ramekins or half cup mason jars. Refrigerate for 30 – 60 minutes or until set. Serve.






Amsterdam, E. (2008). Easy Paleo Vegan Pumpkin Custard Recipe. Elana’s Pantry. doi:https://elanaspantry.com/pumpkin-custard/ Accessed on November 11, 2017.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: