Fall comes with shorter days, colder nights, and a protein-packed pumpkin custard coming out hot from the oven!
Fall has a way of making perfectly reasonable people behave differently. One cool morning and suddenly we’re buying decorative gourds, lighting candles that smell like baked goods, and putting cinnamon in things that were doing just fine without it.
We’re not here to fight it.
This is exactly the time of year for pumpkin custard: creamy, gently spiced, and baked until it has that soft little wobble that makes you want to go in with a spoon immediately. There’s no crust involved, because it’s custard, in all its silky, pumpkin-filled glory.
Make it when the leaves start turning. Make it when you’ve somehow come home with six tiny pumpkins you have absolutely no plans for. Make it because fall is short, pumpkin season is shorter, and frankly, we have gourds to honor.
Ingredients
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1 (15 oz) can pumpkin purée
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3/4 cup oat milk
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1/3 cup pure maple syrup
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1/4 cup cornstarch
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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1/2 tsp ground cinnamon
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1/4 tsp fine cinnamon
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Vegan whipped cream, for serving
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Cinnamon or nutmeg, for nutmeg
Instructions
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Preheat oven to 350°F and lightly grease a 9-inch pie dish.
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Blend pumpkin purée, oat milk, maple syrup, Warrior Blend Protein Powder - Pumpkin Spice, cornstarch, vanilla, spices, and salt until completely smooth.
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Pour into the prepared pie dish and smooth the top.
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Bake for 55- 60 minutes, until the edges are fully set but the center still has a slight wobble.
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Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
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Slice chilled and serve with vegan whipped cream and a sprinkle of cinnamon or nutmeg.
