Daily Dozen Beans, Herbs and Spices, Nuts and Seeds, Other Fruits, Other Vegetables
Ingredients
15ozof pumpkin puree(BPA-free can or Tetra Pak)
12-16ozsilken tofu
2teaspoons pumpkin pie spice
1cuppitted dates
crushed pecans or walnutsas desired
Cashew Drizzle (optional)
¾ cupwater
½cupraw cashews
¼cup pitted dates
½ teaspoonvanilla extract
Instructions
Preheat the oven to 350F.
Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking.
Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks.
To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth.
Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy!
Notes
Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal!