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Pumpkin Custard Cheesecake (egg and dairy free)

Pumpkin Custard Cheesecake

4

Prep Time
10 minutes
    Cook Time
35 minutes
       
Print Recipe      
2 fork recipe Egg and dairy free pumpkin custard cheesecake

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

This healthy, not too sweet pumpkin dessert is similar to pumpkin pie with a texture that resembles a moist cheesecake. The garbanzo bean flour adds a little protein and acts as a replacement for the eggs. The non-dairy yogurt and lemon add a little of the tartness that you would get from cream cheese.

Instructional images follow the recipe.

Ingredients:

  • 1 1/2 cups Pumpkin Puree (100% pumpkin)
  • 1/2 cup plain non-dairy yogurt (do not use coconut milk yogurt)
  • 7 ounces soft or medium tofu (about 1/2 standard package)
  • 2 Tablespoons lemon juice - fresh squeezed
  • 2 teaspoons lemon zest (zest from one small lemon)
  • 1/4 cup real maple syrup (substitute date syrup, date sugar, or honey)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup garbanzo bean flour
  • 1 teaspoon baking powder (aluminum free preferred)

Special Equipment:

  • Food Processor
  • Ramekins (4 to 6 depending on size) Alternatively, a spring-form pan or glass baking dish could be used.

 

Preparation Method:

Preheat the oven to 350 ° F - (175 ° C).

Add the garbanzo flour and baking powder to a small bowl and whisk to combine.

Crumble the tofu into the bowl of a food processor. Add the pumpkin, yogurt, spices, lemon juice and zest to the food processor. Pulse several times and scrape down the sides of the bowl. Continue to blend for about 1 minute or until the tofu is completely broken down and combined with the pumpkin. Add the garbanzo flour mixture and run the food processor for another 30 seconds to one minute, scraping the sides of the bowl if necessary.

Spray 4 ramekins with non-stick spray and divide the batter equally between the ramekins. Smooth out the pumpkin mixture with a spoon and place the ramekins on a sheet pan. Place into the preheated oven and cook for 30 to 35 minutes, or until the center of the custards have risen and the tops are starting to crack.

Remove from the oven and let cool on the counter for at least 20 minutes.

You can eat the custard once it cool, but it is best if refrigerated for at least 2 hours. Cover each ramekin with plastic wrap and refrigerate. The custard will keep refrigerated for up to 5 days.

Gather all ingredients.

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Place all ingredients except the garbanzo flour and baking soda into a food processor and blend until smooth.

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Once blended, add the garbanzo flour mixture and blend again until fully combined.

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Divide equally among ramekins and smooth the tops with a spoon.

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Bake until puffed and beginning to crack. Remove from the oven and let cool.

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Enjoy!

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