| 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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