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I'm sorry but this didn't work for me. I made it vegan, used firm silken tofu and reduced the soy milk to 1/2 cup but it was too thin even after chilling and didn't have enough pumpkin flavor for me. I ended up adding another can of pumpkin, another 1/2 cup brown sugar and more spices before I got the flavor and texture I wanted. Now it tastes like pumpkin. chefly

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Chefly October 15, 2006
Creamy Pumpkin Parfaits