A vegan pumpkin custard would make a fabulous, impressive, and - most importantly, incredibly tasty - Thanksgiving dessert or just a dessert for any special fall meal. This vegan pumpkin custard blends together tofu, pumpkin and vegan cream cheese with traditional fall spices such as nutmeg and cloves for an elegant dessert. Serve in martini glasses topped with whipped cream (or non-dairy vegan whipped cream, of course!) for an elegant Thanksgiving dessert presentation.
See also: More vegan desserts to try
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:
