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Pumpkin Custard


By Please Pass the Tofu (Visit website)




Muffin-tin Mania returns, this time for a batch of Pumpkin Custard!  I can’t remember where I found this one on line.  I copied and pasted this and have had it sitting in my recipe binder for a while.


Puree these ingredients in a food processor: 18 oz silken tofu, 1 cup canned pumpkin puree, 1 container of Tofutti cream cheese, 1 cup sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 tbsp vanilla.


Pour into a lined muffin tin.


Bake at 325 for 45 to 50 minutes till set.  Turn off oven and leave in oven for 30 minutes.  Chill.


12 servings.  Weight Watchers Points Plus value: 4


I liked the batter better than the finished product on this one too!



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