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Getting uninterested in the identical previous dessert every year for Thanksgiving?
How about serving up a Pumpkin Lasagna as a substitute!
Layers of pumpkin custard, graham crackers and sauteed pumpkin!
Vegan whipped cream choices are aplenty these days so that’s no problemo!
Try my home made recipe for vegan whipped cream right here
This Pumpkin Lasagna is Vegan, may be made Gluten Free, it’s Decrease Sugar and the very best half is~ it’s No Bake!
This whole casserole dessert comes collectively in nearly an hour, however I’ll counsel letting it relaxation within the fridge in a single day earlier than serving!
Like all lasagna, the flavors want time to meld and set for greatest style and this one is not any exception!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE PUMPKIN LASAGNA!
Notes for Success:
As I discussed within the video I made this dessert with monk fruit sugar in every recipe however you should utilize no matter sugar you want greatest in an identical quantity as listed under
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING
Butternut squash has an equivalent style to pumpkin however it’s a lot simpler to deal with so I’ll all the time go for butternut when making recipes equivalent to pumpkin compote
The brandy is non-compulsory if you’re non alcohol then simply use apple juice or nothing in any respect
Nation Crock vegan whipping cream is the one model I can get close to me these days
However no matter model or recipe you utilize you’ll need 3 cups complete whipped quantity
Yield: serves 12ppl
Pumpkin Lasagna
Prep Time
1 hour
Complete Time
1 hour
Elements
For the Sauteed Pumpkin
For the Pumpkin Custard
- Plant Milk 2¼ cups (533ml)
- Monk Fruit Sugar Substitute 1 cup (200g) *see notes
- Cornstarch 3 Tablespoons (24g)
- Canned Pumpkin 1 cup (245g)
- Pumpkin Pie Spices 2 teaspoons
- Vanilla Extract 2 teaspoons (10ml)
Directions
- Peel and take away the seeds out of your squash after which minimize into small pea sized cubes
- Warmth a big saute pan over medium to excessive warmth with the vegan butter
- As soon as the butter is melted, add the diced squash and the sugar (or sugar sub) with the spices and cook dinner stirring sometimes till it’s beginning to brown then scale back the warmth to medium-low and proceed to cook dinner till tender
- Add the non-compulsory brandy to deglaze the pan or take away from the warmth and switch to a dish to chill when you put together the custard
- In a medium sauce pot mix the sugar (or sugar substitute) with the spices and cornstarch, whisk to coat the sugar nicely then add the plant milk and pumpkin and whisk clean
- Over excessive warmth whisking consistently deliver the custard combination to a boil
- as soon as it bubbles for 10 seconds take away from the warmth and add the vanilla extract
- Reserve when you put together the vegan whipped cream of your alternative
- Now as soon as the custard is heat (about 100F) not piping sizzling & the pumpkin has additionally cooled, start assembling the pumpkin lasagna
- First unfold about ¾ cup of the vegan whipped cream within the backside of the casserole dish (NO PARCHMENT PAPER!)
- Subsequent layer with graham crackers and half of the custard then sprinkle about 1 cup of the sauteed pumpkin over the custard
- One other layer of graham crackers, and whipped cream then one other layer of graham crackers
- Final goes the remaining custard and make sure it’s cool earlier than including the final quantity of whipped cream
- Sprinkle the highest with the remaining pumpkin & some crushed up graham crackers
Notes
Pumpkin lasagna have to be stored refrigerated and can keep contemporary for as much as 5 days
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