Vegan thai pumpkin-coconut milk flan--a thanksgiving favorite thai style

8 servings
25 min
45 min
Very Easy


Number of serving: 8
1-12 ounce block of firm Silken Tofu (drained)

3/4-1 cup pureed pumpkin

1 cup coconut milk

2 ½ tablespoons cornstarch (you may alternatively use 1/3 cup all-purpose flour, but the result may be slightly more cakey than custardy)

1 tablespoon pumpkin pie spice

1/2 cup brown sugar

1 teaspoon vanilla extract


about 1/2 cup vegan sour cream

3-4 tablespoons maple syrup


  • Preheat oven to 350 degrees. Oil an 8-9 inch round glass or ceramic pie dish. Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined-
  • Scrape into the pie dish, gently smooth top, and bake 45 minutes (but check every 5 minutes beginning at 30. When you touch the top, it should not leave a mark and, when jiggled, it should move slightly, but appear mostly set.).
  • Let cool to room temperature on a wire rack and, if not serving right away, chill, covered. Serve chilled or at room temperature with topping and garnish.
  • Topping:
    Whisk together until well combined. Chill if not using immediately.
  • A sprinkling of walnut pieces and pumpkin pie spice.


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