Non Dairy Pumpkin Custard
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
Introduction
Courtesy of http://www.vegcooking.com/recipeshow.asp?RequestID=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.
• 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.