Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From the In Search of the Lost Taste cookbook.

Ingredients Nutrition


  1. Blend pumpkin, margarine, half of the vegan cream cheese, 1 cup soy milk, nutmeg, salt, half of the vanilla, flour, cornstarch, 1 1/2 cup sugar, half of the Frangelico, and if you want a little cinnamon, go for it.
  2. Bake in a lightly-greased casserole dish at 375 degrees for 40-50 minutes.
  3. Cool, chill and allow to set.
  4. Blend/Whip the rest of the Frangelico, sugar, vegan cream cheese, lemon juice and chill that or even freeze it briefly (still needs to be soft though).
  5. Melt chocolate in 1/2 cup soy milk with the rest of the vanilla and a little nutmeg.
  6. Cool and serve with the rest -add more liquid if it firms up too much.
  7. Put some nuts on top of each serving.