Non Dairy Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
18 oz. silken tofu 1 cup canned pumpkin12 oz. nondairy cream cheese (try Tofutti Better Than Cream Cheese) 1 1/4 cups sugar1/2 tsp. ground nutmeg1 tsp. ground cinnamon1/4 tsp. ground cloves1 Tbsp. vanilla
• 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.
• 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.
Nutritional Info 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
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