No-Bake Pumpkin Custard

1/2 c white beans
3/4 c pumpkin puree
1 tsp molasses
1/2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
4 pks stevia
2 TBPS maple syrup
1 TBSP chia seeds
1/4 c oat flour

1/4 c oats
1/4 almond meal

Puree beans until smooth. Add to bowl with remaining ingredients. Combine thoroughly. Spoon mixture into a glass baking dish and freeze or refrigerate. Mixture remains ‘loose’ and will probably have to be spooned out of container (unless frozen).

Serving Size: 4 large servings

Click here for nutrition information.

3 responses

  1. Pingback: No-Bake Pumpkin Custard | Veggie V's Vegan Adventure

  2. In wintertime, I made my own pumpkin purée because we can’t buy pumpkin purée in a can. Belgians only eat pumpkins in a soup or stuffed maybe! I have a lot of that in the freezer.
    I am so going to make this special custard soon! This is a very inspiring recipe! 🙂

  3. Pingback: Raw Pumpkin Cheesecake | Veggie V's Vegan Adventure

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