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Special thanks to: DM, San Diego, CA Servings: 7 Directions: LACTOSE and GLUTEN FREE PUMPKIN / PECAN MINI CUSTARDS. Makes a dense, sweet, pecan laced pumpkin "pie" without dairy or crust; cooked and served in single serving baking dishes. Liquids: 3 Eggs 15 Oz canned pumpkin 8 Oz Soy Creamer Dry Ingredients: 1 Cup Chopped Surrat Farms Pecans 1/2 Cup Sugar 1/4 Cup Maple Syrup 1/2 Tsp Salt 1 Tsp Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Clove Mix spices, sugar, and salt in bowl till well combined. Mix till smooth pumpkin, eggs, Creamer in second bowl then mix thoroughly into dry ingredients. Add Pecan pieces and mix. Coat the inside of 7 4-oz Pyrex or other oven safe baking dishes with Smart Balance or other non-dairy spread. Pour liquid custard mixture into baking dishes filling each dish about 3/4 full. Be sure pecans are well mixed into the mixture before pouring. Pre-heat oven to 350. Place Pyrex or other oven safe baking dishes on baking sheet and place in oven to bake 30-45 minutes or until tester inserted near center comes out clean. Cool and serve or refrigerate. Special Notes: This is a nice substitute for gluten free / lactose free diets to replace traditional pumpkin pie. The pecans add an extra special texture and taste to the dessert.

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