Dessert Low-Fat Low-Carb Low-Sugar Vegan + Vegetarian Healthy Pumpkin Pie Custard Prep: 15 mins Cook: 68 minsServings: 4This is a perfect dessert option for pumpkin pie season! All the familiar aromatic flavors, creamy (but no dairy!), and lightly sweetened, but sans crust. Simple to make – you can even make this ahead of time for easy aprés dinner serving!Ingredients ½ cup organic, unsweetened pumpkin purée (canned) 1 ¾ cup almond or coconut milk ¼ cup raw honey 2 Tbsp. tapioca starch 1 Tbsp. water 1 large Pasture-Raised egg 1 tsp. pure organic vanilla extract ½ tsp. ground cinnamon ¼ tsp. ground nutmeg ½ tsp. ground ginger ¼ tsp. ground allspice Organic Greek yogurt*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories34317%Fat (g)2133%Saturated Fat (g)210%Carbohydrates (g)3311%Protein (g)1121%Sugars (g)200%Fiber (g)625%PreparationView As Slideshow In a small bowl, combine the water and the tapioca starch until the starch is dissolved. In a saucepan, mix together the coconut milk, the egg, and the honey. Bring the coconut milk mixture to a boil while whisking constantly. Then pour in the water-tapioca mixture while continuing to whisk. Cook for 1 to 2 minutes and remove from the heat. In a bowl, combine the pumpkin purée with all the remaining ingredients, and whisk until well blended. Slowly add the pumpkin purée mixture to the coconut milk, whisking constantly, and place over low heat. Cook, stirring constantly, for 3 to 4 minutes. Divide the custard evenly among dessert bowls, and chill until pudding is set, 1 to 2 hours.TipTry adding a dash of grated fresh ginger!print TAGS: Custard, Holiday, Pie, Pumpkin, Quick + EasyShare this:Related Recipes Strawberry + Banana Yogurt Pops Apple Pistachio Crisp Vegan Blueberry Muffins Frog Eye Salad Almond + Apple Butter Rings Creamy Vegan Banana Rice Pudding Persimmon Pudding Chocolate Chunk, Avocado & Banana Cookies