Getting bored with the identical previous dessert annually 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!
Take a look at my home made recipe for vegan whipped cream right here
This Pumpkin Lasagna is Vegan, will be made Gluten Free, it’s Decrease Sugar and the most effective half is~ it’s No Bake!
This complete casserole dessert comes collectively in nearly an hour, however I’ll recommend 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 need to use no matter sugar you want greatest in the same amount as listed under
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING
Butternut squash has an an identical 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-obligatory 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 employ you’ll need 3 cups complete whipped quantity
Yield: serves 12ppl
Pumpkin Lasagna
Prep Time
1 hour
Whole 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 often till it’s beginning to brown then cut back the warmth to medium-low and proceed to cook dinner till tender
- Add the non-obligatory brandy to deglaze the pan or take away from the warmth and switch to a dish to chill whilst 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 carry 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 whilst you put together the vegan whipped cream of your alternative
- Now as soon as the custard is heat (about 100F) not piping scorching & 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 ensure 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 should be saved refrigerated and can keep recent for as much as 5 days
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