Nondairy Pumpkin Custard

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind