Prep 15 mins
Cook 40 mins
The tofu is practically undetectable.
- 12 ounces low-fat firm tofu, drained
- 1 (15 ounce) can pumpkin (or 1-3/4 cups cooked fresh pumpkin)
- 2⁄3 cup brown sugar, packed
- 1 teaspoon rum extract
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon ginger
- 1⁄2 teaspoon clove
- 3 egg whites
- 8 gingersnap cookies
- 1 teaspoon white sugar
- 2 teaspoons light margarine
- Preheat oven to 350°F.
- Spray six 6-ounce ramekins with nonstick vegetable spray.
- To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar.
- Using a grater, shred the light butter and add it to the gingersnap mixture.
- With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs.
- Set aside.
- To Make the Custards-------------.
- In a food processor or blender, purée the tofu until smooth.
- Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
- Purée until blended.
- Add the egg whites and mix just until blended (do not overmix).
- Divide the pumpkin mixture among the six custard cups.
- Bake for 20 minutes.
- Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture.
- Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.
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.