Ingredients:
- 18 ounces silken (soft) tofu
- 1 cup canned pumpkin puree
- 1 container Tofutti vegan cream cheese
- 1 1/4 cups sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1 tbsp vanilla
Preparation:
Pre-heat oven to 325 degrees.Puree together all ingredients until smooth and creamy.
Pour into individual custard cups. Bake for 45-50 minutes, or until set. Turn off oven, and allow custard to sit in oven another 30 minutes.
Serve chilled.
More Vegetarian and Vegan Pumpkin Recipes:
