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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.
Prep Time: 00:15
Cook Time: 01:00
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.
I wrote that this makes 2 servings, but Maddy at the whole thing by herself! Ha Ha!
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