Dairy-Free Pumpkin Custard Dessert

Ingredients

3/4 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 pinch of ground cloves

1 teaspoon vanilla

3 egg whites, slightly beaten

In a mixing bowl, combine the sugars, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin.

Add the vanilla, rice/coconut/soy/almond milk, orange rind and egg whites. Beat with an electric mixer until smooth.

For ramekins: Pour into small ramekins for crustless dessert. For pie: Pour into pie crust and bake.

Bake at 425 degrees for 10 minutes. Reduc e heat to 325 degrees for 45 minutes or until a knife inserted in the filling comes out clean.

Wednesday, November 3, 2010 - 10:50am