Serve with dairy or plant whipped cream and a dusting of cinnamon.
- 1 can (15 1/2 oz) pumpkin puree
- 2 tablespoons cornstarch
- 1/2 teaspoon each: cinnamon and ginger
- 1/8 teaspoon each: nutmeg cloves, and fine salt
- 10 tablespoons (1/2 cup plus 2 tablespoons) brown or coconut sugar
- 8 ounces silken tofu
- 2 tablespoons plant creamer, whole milk, or half and half
- 3 tablespoons softened plant or dairy butter
- 2 teaspoons vanilla extract
Heat oven to 350 degrees. Bring pumpkin, cornstarch, spices, and salt to a sputtery simmer, stirring frequently, in a medium saucepan. Continue to cook, stirring constantly, until mixture starts to stick to the bottom of the pan; Stir in sugar and remove from heat.
Meanwhile, puree tofu and creamer in a food processor or blender until silky, stirring down the sides as needed. Add pumpkin puree; process until completely blended and silky smooth. Add butter and vanilla; process until well incorporated. Turn a portion of the pumpkin mixture into each of 6 custard cups; bake until set, about 20 minutes.
Remove from oven and let stand until warm or room temperature. Serve.