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–+ servings
Pumpkin Lasagna

Pumpkin Lasagna

Layers of pumpkin custard, graham crackers and sauteed pumpkin! Served family style in a casserole so it's even easier
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Prep Time 1 hour
Total Time 1 hour
Servings 12

Ingredients
  

For the Sauteed Pumpkin

  • 1 Medium Butternut Squash
  • 4 Tbs Vegan Butter 4 Tablespoons (56g)
  • ¼ cup Monk Fruit or Regular Sugar (50g)
  • 1 teaspoon Pumpkin Pie Spice
  • 2 Tbs Brandy *optional (30ml)

For the Pumpkin Custard

  • 2¼ cup Plant Milk (533ml)
  • 1 cup Sugar or your fav sub (200g)
  • 3 Tbs Cornstarch (24g)
  • 1 cup Canned Pumpkin (245g)
  • 2 teaspoon Pumpkin Pie Spice
  • 2 teaspoon Vanilla Extract (10ml)

Instructions
 

  • Peel & remove the seeds from your squash and then cut into small pea sized cubes
  • Heat a large saute pan over medium to high heat with the vegan butter
  • Once the butter is melted, add the diced squash and the sugar (or sugar sub) with the spices and cook stirring occasionally until it is starting to brown then reduce the heat to medium-low and continue to cook until tender
  • Add the optional brandy to deglaze the pan, remove from the heat & transfer to a dish to cool while you prepare the custard
  • In a medium sauce pot combine the sugar (or sugar substitute) with the spices & cornstarch, whisk to coat the sugar well then add the plant milk & pumpkin and whisk smooth over high heat whisking constantly & bring the custard mixture to a boil
  • Once it bubbles for 5 seconds remove from the heat & add the vanilla extract
  • Reserve the custard to cool slightly while you prepare the vegan whipped cream of your choice
  • You want to be sure the custard has cooled to warm, but not cold so it will set- just enough so it won't melt the whipped cream(about 90℉)
    The pumpkin should also be cooled, then begin assembling the pumpkin lasagna
  • First spread about ¾ cup of the vegan whipped cream in the bottom of the casserole dish (NO PARCHMENT PAPER!)
  • Next layer with graham crackers & half of the custard then sprinkle about 1 cup of the sauteed pumpkin over the custard
  • Another layer of graham crackers & whipped cream then another layer of graham crackers
  • Last goes the remaining custard & be sure it is super cool before adding the last amount of whipped cream since there is no graham cracker buffer on this layer!
  • Sprinkle the top with the remaining pumpkin & some crushed up graham crackers

Notes

Storage: Pumpkin lasagna must be kept refrigerated and will stay fresh for up to 5 days
Tried this recipe?Let us know how it was!