Gluten-Free, Dairy-Free Pumpkin Pie Custard - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1/2 (14 ounce) can coconut cream
1/2 cup brown sugar
1/3 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.