Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat

From the In Search of the Lost Taste cookbook.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  cups  cooked mashed pumpkin
• 1⁄4 cup margarine
• 1  cup  soy cream cheese
• 2  tablespoons lemon juice
• 2  cups sugar
• 1⁄8 teaspoon salt
• 1⁄3 cup flour
• 1  tablespoon cornstarch
• 1  tablespoon vanilla extract
• 1  cup  chopped toasted  salted nuts
• 1⁄2 cup  Frangelico
• 1  cup chocolate
•  nutmeg
• 1 1⁄2 cups vanilla or 1 1⁄2 cups  hazelnut soymilk

Directions

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.