# Recipe help needed--dairy-free pumpkin custard **URL:** \ **Category:** Recipe\ **Tags:** dairy-free, thanksgiving\ **Created:** [November 11, 2017, 1:45am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614 "2017-11-11T01:45:02Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![CatLady](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/catlady/32/36_2.png) [@CatLady](https://forum.fudiabetes.org/u/CatLady)\ **Post date:** [November 11, 2017, 1:45am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/1 "2017-11-11T01:45:02Z")
So I have been planning to make small pumpkin custards (crustless) for Thanksgiving. One of the guests eats dairy-free and I was wondering if anyone has a good recipe using an alternative “milk”? Does not have to be low-carb custard–I figure for me ditching the crust is good enough (tho’ I will prolly lightly grease the ramekins and dust with pecan or almond meal, for better release). Thanks! ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [November 11, 2017, 2:13am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/2 "2017-11-11T02:13:42Z")
I don’t have a recipe, but I’m wondering if it would work to just sub the alternative milk in your usual recipe (would you mind sharing it or listing ingredients?). My first thought for the alternative milk would be full fat coconut milk, as that would be most likely to thicken up well. ---
**Author:** ![TravelingOn](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/travelingon/32/1583_2.png) [@TravelingOn](https://forum.fudiabetes.org/u/TravelingOn)\ **Post date:** [November 11, 2017, 2:34am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/3 "2017-11-11T02:34:53Z")
That sounds tasty, and easy to prep in advance! Smart idea. I’ve had very good luck with this woman’s recipes - I have a number of her books and they’re pretty reliable. > **[Dairy Free Egg Free Pumpkin Pudding Recipe](https://againstallgrain.com/2014/11/20/pumpkin-pudding-egg-free-dairy-free/)** > > A paleo recipe for dairy free egg free Pumpkin Pudding. I haven’t tried this recipe myself but it might be a good one to try. ---
**Author:** ![cardamom](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/cardamom/32/2622_2.png) [@cardamom](https://forum.fudiabetes.org/u/cardamom)\ **Post date:** [November 11, 2017, 2:51am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/4 "2017-11-11T02:51:35Z")
> [@Pianoplayer7008](#): > > My first thought for the alternative milk would be full fat coconut milk, as that would be most likely to thicken up well. I would agree, although it will impart a bit of coconut flavor, which might be fine. Nut and soy milks often don’t have enough body/fat to behave milk-like. There are some almond creamers that might work though, since I think they have less added water, if you can find one that’s unflavored/sweetened (Califia makes one). ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [November 11, 2017, 3:02am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/5 "2017-11-11T03:02:55Z")
Oh, yeah, I tried a Califia creamer recently (a sweetened/flavored one, though) - yum. It was pretty thick, at least in comparison to regular almond milk. ---
**Author:** ![cardamom](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/cardamom/32/2622_2.png) [@cardamom](https://forum.fudiabetes.org/u/cardamom)\ **Post date:** [November 11, 2017, 3:15am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/6 "2017-11-11T03:15:45Z")
Califia’s products are pricey but soooo good. I love their pre-mixed unsweetened cold brew and almond milk. It’s dangerously good, because I want to keep drinking more and more, but it’s really quite caffeinated, so that gets dicey quickly ha. ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [November 11, 2017, 3:21am UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/7 "2017-11-11T03:21:20Z")
Haha, fortunately(ish) I can’t do caffeine, so that’s not tempting. Their chocolate coconut almond milk, though…oh, man. Amazing. ---
**Author:** ![CatLady](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/catlady/32/36_2.png) [@CatLady](https://forum.fudiabetes.org/u/CatLady)\ **Post date:** [November 11, 2017, 4:05pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/8 "2017-11-11T16:05:40Z")
Thanks for all the suggestions! > [@Pianoplayer7008](#): > > be full fat coconut milk, as that would be most likely to thicken up well. That’s what concerns me because evaporated milk usually contributes to the thickening. > [@cardamom](#): > > almond creamers that might work though, since I think they have less added water, if you can find one that’s unflavored/sweetened (Califia makes one). I have seen those at Natural Grocers–we like their line of juices, btw–and if the creamers are thicker than regular almond milk, that might work. ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [November 11, 2017, 4:51pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/9 "2017-11-11T16:51:02Z")
In all of the dairy free pumpkin custard recipes I saw in a quick check on Pinterest (and including the one above), there was a common ingredient of a thickening agent - gelatin, usually. You’d Justin have to be careful to get the ratio correct so the texture wouldn’t be too jello-like. ---
**Author:** ![CatLady](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/catlady/32/36_2.png) [@CatLady](https://forum.fudiabetes.org/u/CatLady)\ **Post date:** [November 12, 2017, 3:56pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/10 "2017-11-12T15:56:01Z")
I glanced at a few recipes just now and several add 1 T cornstarch with almond or soy milks in addition to the eggs. That sounds easier than using gelatin, methinks. ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [November 12, 2017, 4:26pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/11 "2017-11-12T16:26:25Z")
I love cornstarch as a thickening agent, though I’ve mainly used it in savory applications (gravies, mostly). I think it’s harder to overdo cornstarch than gelatin, so probably a good choice! ---
**Author:** ![Chris](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/chris/32/382_2.png) [@Chris](https://forum.fudiabetes.org/u/Chris)\ **Post date:** [November 13, 2017, 7:39pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/12 "2017-11-13T19:39:13Z")
If you need to thicken, you might try one of the vegan cream cheese products. It is moving away from custard into cheesecake land, but might be tasty. ---
**Author:** ![CatLady](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/catlady/32/36_2.png) [@CatLady](https://forum.fudiabetes.org/u/CatLady)\ **Post date:** [November 13, 2017, 8:47pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/13 "2017-11-13T20:47:47Z")
That’s an interesting idea… ---
**Author:** ![cardamom](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/cardamom/32/2622_2.png) [@cardamom](https://forum.fudiabetes.org/u/cardamom)\ **Post date:** [November 13, 2017, 8:50pm UTC](https://forum.fudiabetes.org/t/recipe-help-needed-dairy-free-pumpkin-custard/2614/14 "2017-11-13T20:50:50Z")
Oh yeah, Tofutti’s cream cheese is good and works well in other baking substitutes, including cream cheese frosting (which I attribute in part to the fact that it was made for Kosher Jews to use with meat meals, not to be healthy).