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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.1
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Non Dairy Pumpkin Custard calories by ingredient
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Non Dairy Pumpkin Custard

Submitted by: JILLARGIRIS

Introduction

Courtesy of http://www.vegcooking.com/recipeshow.asp?R
equestID=1177&Search=pumpkin
Courtesy of http://www.vegcooking.com/recipeshow.asp?R
equestID=1177&Search=pumpkin

Number of Servings: 8

Ingredients

    18 oz. silken tofu
    1 cup canned pumpkin
    12 oz. nondairy cream cheese (try Tofutti Better Than Cream Cheese)
    1 1/4 cups sugar
    1/2 tsp. ground nutmeg
    1 tsp. ground cinnamon
    1/4 tsp. ground cloves
    1 Tbsp. vanilla


Directions

• Preheat the oven to 325°F.
• In a blender or food processor, purée the tofu and pumpkin until smooth. Add the nondairy cream cheese, the sugar, spices, and vanilla. Blend well.
• Pour into custard cups.
• Bake at 325°F for 50 minutes, or until firmly set.
• Turn off the oven, leaving the custards inside for another hour. Remove and let cool to room temperature. Refrigerate overnight. Serve chilled.

Makes 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user JILLARGIRIS.






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