Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.