| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | (14 oz) of pumpkin puree |
| 1 | c | Soy milk |
| 1/2 | c | Egg replacer |
| 1 | c | Sugar; (you could cut it to 3/4 C, now that I think of it) |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Cinnamon |
INSTRUCTIONS
Combine soy milk, egg replacer and sugar - beat together well. Add spices, beat together. Add can of pumpkin puree and mix for 2-3 minutes to combine well. Spray a, 8" square baking dish with cooking spray and pour pumpkin mixture in. Bake at 350 for 45-50 minutes until a knife inserted into center of custard comes away clean. Posted to JEWISH-FOOD digest by Seton1355@aol.com on Nov 1, 1998, converted by MM_Buster v2.0l.
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