In Season: Pumpkins
Beyond their decorative value, heirloom pumpkins are culinary delights, lending themselves to all sorts of fall and winter recipes. Here’s how to pick, cut, peel, cook, and serve them.
Ingredients
SERVINGS: 4 Serving(s)
- 2 cups fresh pumpkin puree (Sugar Pie variety recommended)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 and 1/2 cups soy or almond milk
Instructions
Preheat oven to 350˚. Place all ingredients in a blender and process to combine thoroughly. Pour into 4 individual ramekins. Bake until set, about 30–45 minutes. Custard will continue to set upon cooling. Top with dairy-free whipped topping.
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