Vegan Pumpkin Spice Creme Brulee

Pumpkin Spice Creme Brulee
A delicious dairy free custard infused with pumpkin and warm spices topped with a shatteringly crisp caramel creme brulee topping. Made with Native Forest Classic Coconut Milk by @darngoodveggies

This really is what pumpkin dreams are made of!

Dip your spoon right into this cozy fall recipe!

  • 1 can Native Forest Coconut Milk⁠
  • 1/2 raw cashews⁠
  • 2 tablespoons arrowroot starch⁠
  • 1/4 cup pumpkin puree⁠
  • 1/4 cup maple syrup⁠
  • 1 teaspoon pumpkin pie spice⁠
  • 1 teaspoon vanilla extract⁠
  • 1/4 teaspoon salt⁠
  • 1/4 teaspoon turmeric (optional for color)⁠
  • 2 tablespoons sugar
  1. Add all the ingredients, except the sugar, into a high speed blender and blend until smooth. Pour the mixture into a pot and heat on medium, stirring constantly, until the mixture thickens.
  2. Pour the mixture into 4 ramekins and place in the fridge to set, about 4 hours.
  3. Evenly sprinkle the sugar over the tops of the custards. Place them onto a sheet pan and into an oven set to broil. Watch them closely and remove them once the tops are golden and bubbly. Let them harden and cool before serving.