Dessert

Non Dairy Pumpkin Custard is for Dessert, Side Dish.

Non Dairy Pumpkin Custard takes 15 minutes to prepare.

Non Dairy Pumpkin Custard takes 120 minutes to cook.

Non Dairy Pumpkin Custard makes 8 servings.

The ingredients for Non Dairy Pumpkin Custard are:

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

Here is how you make Non Dairy Pumpkin Custard:

? Preheat the oven to 325?F. ? In a blender or food processor, pur?e 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: 8Recipe submitted by SparkPeople user JILLARGIRIS.

The nutritional information for Non Dairy Pumpkin Custard is:

• 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

The dietary needs meet for Non Dairy Pumpkin Custard is Vegan