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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 raw pecans or walnuts as desired
Ingredients for Cashew Drizzle (optional for top)
3/4 cup water
1/2 cup raw cashews
1/4 cup pitted dates
1/2 teaspoon vanilla extract
Method:
1. Preheat the oven to 350F.
2. 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.
3. Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks.
4. To make the cashew drizzle, combine the water, cashes, dates, and vanilla in a high-speed blender. Blend until smooth.
5. Once the custard is done, top with the cashew drizzle and sprinkle with crushed walnuts or pecans. Enjoy!
Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal!
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