Pumpkin Pie Vegan Creme Brulee

Thanksgiving may seem like it is far away but in Canada it is next month and for the USA it is around 75 days away. So this is my favorite time to start testing recipes that I may cook. I also start inviting folks over for the holiday so I can get the right amount of recipes down for the group I am serving. I started late last year because I was only having a small group in an even smaller house but this year I am going all out. Since Pumpkin Pie seems to be everyone’s favorite dessert at Thanksgiving I thought why not try a pumpkin pie custard/pudding/or brulee? So I did. And although the first time it came out to liquidy I learned that upping the agar and arrowroot helps immensely. You can always add more pumpkin as well and allow to chill overnight. I love a challenge!



Pumpkin Pie Creme Brulee


  • 1/2cup raw cashews
  • 1/2 can of pumpkin or 1/2 boxed carton of pureed pumpkin (not pumpkin pie filling)
  • 1/4cup maple syrup
  • 1/3cup sugar
  • 1tablespoon agar agar powder (this is vegan gelatin powder found in the asian section of the grocery store)
  • 1tablespoon arrowroot powder/starch (don’t use cornstarch due to the high heat, arrowroot is better)
  • 1 1/4cups Soy Creamer
  • Pinch of Salt
  • 1teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon-1tablespoon Pumpkin Pie Spice (depends on your pallet, I use a little more)
  • 1/2teaspoon of Vanilla Extract (I use Penzey’s)



Place all ingredients in a high powered blender or food processor and mix until smooth.

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If you do not have a high powered mixer soak cashews for at least 4 hours or overnight so that the batter will not be grainy. 

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Preheat oven to 375degrees.

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Fill a casserole dish with water to go halfway the height of the  jars you in tend on placing the brulee mixture in. I have used both mason jars and square ramekins before and both come out well.

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Pour batter into each ramekin allowing a little space so that they do not spill over as the casserole dish will be heavy with all the water in it. You need to be careful not to allow water into the ramekin.

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Cook for at least 30 minutes or until the batter is wiggly but not liquidy and slightly firm on top.

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Take jars out of the water with tongs and place on a towel on a drying rack. Let cool 15 minutes and then transfer into the refrigerator for 2-4hours. I prefer overnight for real custard consistency.



After the creme is completely firm and chilled through and you are ready to serve. …Take sugar, sprinkle a good layer on each creme top, and brulee with a hand torch until the sugar bubbles, browns, and quickly hardens.

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Serve Immediatly.

Serves 6. WW Points 6.

(PS Any of these can be simply custard without the brulee if you do not have a torch)



The Hippie Gypsy

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