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Tofu Pumpkin Custard

16-ounce can solid-pack pumpkin pie filling
1 cake (19 ounces) silken tofu
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup or brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract

Place all of the ingredients in a food processor with the S blade inserted.  Process until smooth and creamy.  Taste.  If needed, add more pumpkin pie spice.  Spoon into dessert dishes.  Serve or refrigerate.