Vegan pumpkin and saffron custard

This pumpkin and saffron vegan custard recipe is a delicious, healthy and easy-to-make dessert. Making a vegan custard, that is, without any ingredient of animal origin, is very simple. Just substitute the eggs for cornstarch and use your favourite vegetable drink. We’ve opted for almond milk and coconut milk. You’ll love the result!



300 g raw peeled and seedless pumpkin

500 ml almond milk

125 ml coconut milk

4 tablespoons whole cane sugar

3 tablespoons cornstarch

5 saffron strands

1 pinch of salt

½ teaspoon ground cinnamon



Preparing these vegan pumpkin and saffron custard is super-easy. The first thing to do is cut the pumpkin and boil until soft. It can also be roasted in the oven.


Whilst the pumpkin is cooking, boil the almond milk together with the coconut milk and when it comes to a boil, add the saffron strands. Remove from heat and leave to infuse for 10 minutes.


Crush the pumpkin with the brown sugar until the ingredients are blended. If you’re not a fan of very sweet desserts, then it’s possible to forego the sugar, as the pumpkin sufficiently sweetens the mixture. Taste it and then decide whether or not to add sugar.


Add a small amount of milk into a glass and then add the cornstarch. Mix thoroughly until smooth.  Add the glass contents into the milk and add the crushed pumpkin.  Add the pinch of salt. Cook over medium heat stirring constantly until the mixture reaches the desired texture.


When it’s ready, remove from heat and pour the mixture into ramekins or whatever dish in which you would like the custard to be served. Leave to cool in the refrigerator. Garnish with a sprinkle of cinnamon on top.


As you can see, in just under an hour you can enjoy this exquisite vegan pumpkin and saffron custard. We guarantee that you’ll be amazed.

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