Pumpkin Pie Custard
This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks.
Servings 6
Daily Dozen 
Ingredients
- 15 oz of 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
Cashew Drizzle (optional)
- ¾ cup water
- ½ cup raw cashews
- ¼ cup pitted dates
- ½ teaspoon vanilla 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!
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