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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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