Tofu Pumpkin Custard with Gingersnap Crumble

READY IN: 55mins
Recipe by Mirj2338

The tofu is practically undetectable.

Top Review by WI Cheesehead

This was easy to make, although I didn't have my blender clean enough to chop up the gingersnaps, so they weren't as fine as I'd like. I used Sucanat for the sugar (which is basically the same as brown sugar), a little less cloves, and didn't have rum extract. It came out a little bitter, but did taste like pumpkin pie. The bitterness may have been covered by the rum extract, if I had used it. I made it in a pie dish and missed the crust. I may make it with my gingersnap crust next time.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray six 6-ounce ramekins with nonstick vegetable spray.
  3. To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar.
  4. Using a grater, shred the light butter and add it to the gingersnap mixture.
  5. With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs.
  6. Set aside.
  7. To Make the Custards-------------.
  8. In a food processor or blender, purée the tofu until smooth.
  9. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
  10. Purée until blended.
  11. Add the egg whites and mix just until blended (do not overmix).
  12. Divide the pumpkin mixture among the six custard cups.
  13. Bake for 20 minutes.
  14. Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture.
  15. Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.

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