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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease 6 small ramekins or a medium-sized baking dish.

Step 2

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.

Step 3

Blend until smooth and creamy, scraping down the sides as necessary to ensure all ingredients are fully incorporated.

Step 4

Pour the custard mixture evenly into the prepared ramekins or baking dish.

Step 5

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).

Step 6

Bake for 35-40 minutes or until the custard is set but still slightly jiggly in the center.

Step 7

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.

Step 8

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.

Step 9

Before serving, sprinkle the gingersnap crumble generously over the top of the chilled custards.

Step 10

Serve as-is, or garnish with a dollop of vegan whipped cream for an extra treat.

Nutrition Facts

Serving size	(1047.3g)

Amount per serving	% Daily Value*
Calories	1821.8

Total Fat 53.2g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 3.5g
Cholesterol 4.9mg	0%
Sodium 1545.2mg	0%
Total Carbohydrate 308.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 201.8g
Protein 34.5g	0%

Vitamin D 0IU	0%
Calcium 1892.9mg	0%
Iron 17.4mg	0%
Potassium 1673.1mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 7.5%

Carbs: 66.7%