Vegan Pumpkin Custard

I used the flesh from a Turban Squash to create this "pumpkin" recipe. I baked it in a Carnival Squash. You can use any variety of pumpkin or winter squash that you would like.

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Servings: 2

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

3/4 c. pumpkin or squash puree

1/4 tsp. salt

3 tbs . coconut milk

1/3 c. sugar

1 tbs pumpkin pie spice


1Blend all of the ingredients together until smooth.

2Pour into a small pumpkin or squash shell.

3Bake for 1 hour at 350, or until set.

Additional Notes

I wrote that this makes 2 servings, but Maddy at the whole thing by herself! Ha Ha!

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