Pumpkin Pie Custard

Ingredients Check off as you gather

• 15 oz pumpkin puree (BPA-free can or Tetra Pak)
• 12-16 oz silken tofu
• 2 teaspoons pumpkin pie spice
• 1 cup pitted dates
• Crushed pecans or walnuts as desired
• ¾ cup water (for cashew drizzle)
• ½ cup raw cashews (for cashew drizzle)
• ¼ cup pitted dates (for cashew drizzle)
• ½ teaspoon vanilla extract (for cashew drizzle)

Instructions Step-by-step

1. Preheat the oven to 350°F.

2. Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth.

3. Taste the mixture and adjust the pumpkin pie spice and dates to your liking.

4. Pour the mixture into a baking dish or small ramekins.

5. Bake for about 35 minutes, or until the top cracks.

6. To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender and blend until smooth.

7. Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans.

8. Enjoy!