Tofu Pumpkin Custard with Gingersnap Crumble
Indulge in the cozy flavors of autumn with this Tofu Pumpkin Custard with Gingersnap Crumble — an irresistible vegan dessert that's as creamy as it is decadent. Silken tofu and pumpkin purée come together to create a silky, spiced custard delicately flavored with cinnamon, ginger, nutmeg, and a hint of maple syrup. Baked to perfection in a water bath for the ultimate smooth texture, this custard is topped with a buttery gingersnap crumble that adds the perfect crunch to every bite. Ready in just under an hour, including prep time, this plant-based dessert is not only easy to make but also perfect for entertaining. Serve it chilled for a show-stopping finale to your holiday meals, or enjoy it as a luxurious everyday treat. Vegan, dairy-free, and packed with seasonal warmth, this dessert is sure to delight everyone at the table!
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Recipe Information
Ingredients
- 16 ounces Silken tofu
- 1 cup Canned pumpkin puree
- 1 cup Brown sugar
- 2 tablespoons Maple syrup
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 cup Gingersnap cookies
- 2 tablespoons Vegan butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease 6 small ramekins or a medium-sized baking dish.
Add the silken tofu, pumpkin puree, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ground ginger, nutmeg, and salt to a blender or food processor.
Blend until smooth and creamy, scraping down the sides as necessary to ensure all ingredients are fully incorporated.
Pour the custard mixture evenly into the prepared ramekins or baking dish.
Place the ramekins or baking dish in a larger pan and pour hot water into the larger pan until it reaches about halfway up the sides of the ramekins/baking dish (this creates a water bath to help prevent cracking).
Bake for 35-40 minutes or until the custard is set but still slightly jiggly in the center.
While the custard bakes, prepare the gingersnap crumble by crushing the gingersnap cookies into fine crumbs and mixing them with the melted vegan butter in a small bowl.
Remove the custards from the oven and let them cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Before serving, sprinkle the gingersnap crumble generously over the top of the chilled custards.
Serve as-is, or garnish with a dollop of vegan whipped cream for an extra treat.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 201.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1893 mg | 146% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
