Yield: 1 Servings
|1 can||(14 oz) of pumpkin puree|
|1 cup||Soy milk|
|½ cup||Egg replacer|
|1 cup||Sugar; (you could cut it to 3/4 C, now that I think of it)|
Combine soy milk, egg replacer and sugar - beat together well. Add spices, beat together. Add can of pumpkin puree and mix for 2-3 minutes to combine well. Spray a, 8" square baking dish with cooking spray and pour pumpkin mixture in. Bake at 350 for 45-50 minutes until a knife inserted into center of custard comes away clean.
Posted to JEWISH-FOOD digest by Seton1355@... on Nov 1, 1998, converted by MM_Buster v2.0l.