Vegan thai pumpkin-coconut milk flan--a thanksgiving favorite thai style

Name: Vegan thai pumpkin-coconut milk flan--a thanksgiving favorite thai style
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Cuisine: En
Ingredients: 1-12 ounce block of firm Silken Tofu (drained); 3/4-1 cup pureed pumpkin; 1 cup coconut milk; 2 ½ tablespoons cornstarch (you may alternatively use 1/3 cup all-purpose flour, but the result may be slightly more cakey than custardy); 1 tablespoon pumpkin pie spice; 1/2 cup brown sugar; 1 teaspoon vanilla extract; about 1/2 cup vegan sour cream; 3-4 tablespoons maple syrup

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Dessert

8 servings

Very Easy

1 h 10 m

Ingredients

1-12 ounce block of firm Silken Tofu (drained)
3/4-1 cup pureed pumpkin
1 cup coconut milk
2 ½ tablespoons cornstarch (you may alternatively use 1/3 cup all-purpose flour, but the result may be slightly more cakey than custardy)
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon vanilla extract

Topping:

about 1/2 cup vegan sour cream
3-4 tablespoons maple syrup

Preparation

Preparation25 min

Cook time45 min

Preheat oven to 350 degrees. Oil an 8-9 inch round glass or ceramic pie dish. Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined-
Scrape into the pie dish, gently smooth top, and bake 45 minutes (but check every 5 minutes beginning at 30. When you touch the top, it should not leave a mark and, when jiggled, it should move slightly, but appear mostly set.).
Let cool to room temperature on a wire rack and, if not serving right away, chill, covered. Serve chilled or at room temperature with topping and garnish.
Topping:
Whisk together until well combined. Chill if not using immediately.
A sprinkling of walnut pieces and pumpkin pie spice.

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