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Eggless Pumpkin Custard

Yield: about 1 quart

  • 2 cups canned pumpkin
  • 1.5 cup silken tofu
  • 1 cup milk
  • 1 oz. sugar
  • 1 tablespoon maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon orange zest

Heat oven to 375 degrees.

  1. Combine pumpkin, tofu and milk in a blender or food processor and blend until smooth. Add remaining ingredients and mix well to combine.
  2. Pour into individual custard cups or baking dish and bake for 20 minutes or until custard is set. Serve as part of a dessert parfait, as a pie filling or on its own, garnished with orange or tangerine slices.

    3. Nutrition information per ½ cup serving:

    Calories 107 (25% from fat); fat 2.9g (sat 1g, mono .6g, poly 1g); protein 4 g; carbohydrates 17g; fiber 1.55g; cholesterol 4mg; sodium 23mg; calcium 79mg.

    “Eating pumpkins” are different than carving pumpkins, and are generally smaller. Sugar pumpkin varieties have great names, such as golden nugget, sugar loaf and sweet dumpling.

    To cook fresh pumpkin in the oven, you’ll need a pan big enough for the pumpkin and sufficient oven space. Wash the shell and cut in half crosswise. Scoop out the seeds and the strings f fiber. Place the pumpkin in an ovenproof pan, cut side down, and bake in a 35-degree oven until it begins to soften and fall apart. Scoop and scrape out the soft interior. Puree in a food processor or blender for smoothness. To give you an idea of how much to buy, 5lbs. of fresh pumpkin will yield about 3½ lbs. of cooked pumpkin.

    Learn Some Pumpkin Quick Facts!