Ingredients for Tofu Pumpkin Custard With Gingersnap Crumble
- Low Fat Firm Tofu
- 1 (15-ounce) can pumpkin puree
- 1/2 cup packed light brown sugar
- 1 teaspoon rum extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Clove
- 3 large egg whites
- Gingersnap Cookies
- White Sugar
- Light Margarine
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How to Make Tofu Pumpkin Custard With Gingersnap Crumble
- Preheat oven to 350°F (175°C).
- Spray six 6-ounce ramekins with nonstick vegetable spray.
- To make the gingersnap topping:
- In a medium bowl, combine 1 cup gingersnap crumbs and 2 tablespoons granulated sugar.
- Grate 4 tablespoons (1/2 stick) unsalted butter and add it to the gingersnap mixture.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Set aside.
- To make the custards:
- In a food processor or blender, puree 14 ounces (one block) firm or extra-firm silken tofu until completely smooth.
- Add 1 (15-ounce) can pumpkin puree, 1/2 cup packed light brown sugar, 1 teaspoon rum extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Puree until thoroughly blended and smooth.
- Add 3 large egg whites and blend until just combined. Do not overmix.
- Divide the pumpkin mixture evenly among the six prepared ramekins.
- Bake for 20 minutes.
- Remove the ramekins from the oven and sprinkle the gingersnap topping evenly over the pumpkin mixture.
- Return to the oven and bake for an additional 20-25 minutes, or until the edges of the custard are set and the center is just slightly jiggly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
109g
Fat
1g
Carbs
12g
