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Pumpkin Custard

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5 star  Avg. rating 5 from 2 votes.

Recipe Information

Category: Desserts
Recipe Created By: Cheryl Nakao



1/2 tsp salt
4 tsp cornstarch
2 tsp pumpkin pie spice
1 1/2 cups pumpkin puree
1 1/2 cups plain rice milk
1/2 cup maple syrup or brown sugar


In a large bowl, whisk together the rice milk and starch until the starch is dissolved, then mix in the remaining ingredients.

Pour into an oven safe pan and bake at 375 °F for 45 minutes or until just the center jiggles. Cool before serving.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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What size pan do you bake this in?

Kathy P - KFA Admin 11/25/2015 4:29:13 PM

I would use a glass pie plate.

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