Vegan, gluten-free and dairy-free pumpkin pie custard for a traditional Thanksgiving dinner

The countdown to your traditional Thanksgiving dinner is starting, it’s only 5 days away, so I wanted to make sure to give you guys this dairy-free and gluten-free vegan pumpkin pie recipe. It’s quick and easy to make and if you don’t tell anyone that the custard is gluten free and dairy free, they’ll never know.

Vegan Pumpkin Pie Custard, Gluten-Free, Dairy-Free (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9″ Pyrex baking dish if you prefer a “pudding” style pie.)

1½ cups of soy milk

4 tablespoons cornstarch

1½ cups canned solid-pack pumpkin or cooked pumpkin

½ cup of sugar (preferably raw or turbinada) or other sweetener

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth, then add the pumpkin, sugar or other sweetener, salt, cinnamon, ginger, and cloves. I prefer to adjust the spices to taste. Pour into 8 large ramekins or 9″ Pyrex baking dish and bake for 45 to 50 minutes or until set. Ovens vary, so start checking at 45 minutes to avoid overbaking. You want the filling is ready, but the center is still slightly trembling.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a “shredded” turkey dish. If desired, serve the coleslaw with a vinaigrette dressing and fries on the side to keep it gluten and dairy free. Or, for those not restricted to a gluten-free diet, toast a chiabatta or hamburger bun and create a “shredded” turkey sandwich.

Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or, for those not restricted to a gluten-free diet, create turkey burritos.

Take any leftover turkey meat, separate or shred it. Then saute the onions and peppers in a pan with a little olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat through. Once hot, remove from heat and serve on a large romaine or iceberg lettuce leaf and wrap.

Again, if you’re not restricted to a gluten-free diet, heat up a tortilla and spread the mixture on top of the tortilla and wrap it up.

I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and gluten-free and dairy-free vegan pumpkin pie. Until next time, remember the Budget Bash mantra: keep it simple, delicious, fancy, fun, and affordable for everyone!