Parve pumpkin custard

Yield: 1 Servings

Measure Ingredient
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)
⅛ teaspoon Nutmeg
⅛ teaspoon Cinnamon

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.

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