Nondairy Pumpkin Custard

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

• 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