For a pumpkin custard recipe that is dairy free AND doesn’t suck.
When I was younger, I couldn’t stand pumpkin pie. It was soggy and gross. I worked in a bakery and people LOVED our pumpkin pies. I never understood it.
The years have passed and my feelings for pumpkin have changed. I love everything about pumpkin now. I love the spice and aroma of most things pumpkin. There is nothing better than a cool, crisp autumn day and something spicy, be it pumpkin bread, pumpkin latte, pumpkin pancakes. You get the picture, I love pumpkin.
Sad to say it seems as though most things pumpkin spice these days are lacking in the spice department. Take away my gluten and my dairy and it leaves me with spices to make me happy. I’ve tried a few pumpkin recipes so far this fall with the new lifestyle changes and all I can say is I have been UNDERWHELMED.
Perhaps it is assumed that when you find out you have food sensitivities or allergies, that your desire for good food is gone. Maybe the people creating these recipes have diminished taste buds, I don’t know. Pretty much any recipe for anything pumpkin (and gluten free) is bland.
I made a GF pumpkin bread a couple of weeks ago. Bland. (Though it made for some pretty delicious french toast the next day when I added more spices).
Before I started my no dairy experiment, I had a pumpkin spice latte (from two major chains). Both tasted like overly sweet, slightly spiced milk. The Bean Barn in Placerville has much better pumpkin spice lattes, but that is neither here nor there.
So I am setting out to perfect a dairy free pumpkin spice custard (since I haven’t perfected a GF pie crust and nothing will ever compare to my mom’s pie crusts).
It needs to have a smooth texture, have a balanced sweetness and a spiciness that reflects wonderful fall flavors. I can’t tell if all of a sudden I have intensified the memories of fall spices (last time I had a spiced cider, it too just seemed cloyingly sweet), or if people have just equated saturated in sugar with fall flavors now.