Gingersnap-Pumpkin Tofu Custard Delight 🎃✨

Sure, let’s delve into the delicious realm of Tofu Pumpkin Custard with Gingersnap Crumble, a delightful dessert perfect for winter evenings, holiday gatherings, or any occasion where you crave a cozy and comforting treat. 🍂🎃

Tofu Pumpkin Custard with Gingersnap Crumble Recipe

Overview:

• Name: Tofu Pumpkin Custard with Gingersnap Crumble
• Category: Dessert
• Keywords: Soy/Tofu, Beans, Vegetable, Kosher, Winter, Christmas, Hanukkah, Thanksgiving, < 60 Mins, Oven
• Cook Time: 40 minutes
• Prep Time: 15 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: 166 per serving
• Rating: ⭐⭐⭐⭐ (Aggregated Rating)

Ingredients:

• 12 ounces low-fat firm tofu
• 1 cup pumpkin puree
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 cup white sugar
• 3 tablespoons light margarine
• 8 gingersnap cookies, crushed
• 1 egg white

Instructions:

1. Preheat Oven:

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   • Preheat your oven to 350°F (175°C) to ensure it’s ready for baking perfection.

2. Prepare Ramekins:

   • Spray six 6-ounce ramekins with nonstick vegetable spray, ensuring easy release of the custards later on.

3. Make Gingersnap Topping:

   • In a small bowl, combine the crushed gingersnap cookies and white sugar for the delectable topping.
   • Grate the light margarine into the bowl and incorporate it into the mixture until coarse crumbs form. Set aside for later use.

4. Prepare Custard Mixture:

   • In a food processor or blender, blend the low-fat firm tofu until silky smooth.
   • Add in the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and rum extract (if using), and blend until all ingredients are well combined into a luscious mixture.

5. Incorporate Egg Whites:

   • Gently mix in the egg whites until just combined. Be careful not to overmix, as we want to maintain the custard’s delicate texture.

6. Assemble and Bake:

   • Divide the pumpkin custard mixture evenly among the prepared ramekins, filling them up with autumnal goodness.
   • Place the ramekins in the preheated oven and bake for 20 minutes, allowing the custards to set.

7. Add Gingersnap Crumble:

   • Carefully remove the custard cups from the oven after 20 minutes, then sprinkle the prepared gingersnap crumble over the top of each custard.

8. Finish Baking:

   • Return the ramekins to the oven and bake for an additional 20 minutes, or until the edges of the custards begin to separate from the sides of the cups, indicating that they are perfectly baked and ready to be enjoyed.

9. Serve and Enjoy:

   • Once baked to golden perfection, remove the custards from the oven and let them cool slightly before serving.
   • Garnish with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence, then savor each spoonful of this creamy, pumpkin-infused delight.

Nutritional Information (Per Serving):

• Calories: 166
• Fat: 1.1g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 99.5mg
• Carbohydrates: 37.3g
• Fiber: 1g
• Sugar: 27.4g
• Protein: 3.1g

This Tofu Pumpkin Custard with Gingersnap Crumble is a wonderful combination of seasonal flavors and textures, blending creamy tofu and pumpkin with warm spices and a crunchy gingersnap topping to create a dessert that’s as satisfying as it is delicious. Whether served as the grand finale to a holiday feast or simply enjoyed as a sweet treat on a chilly evening, this recipe is sure to become a favorite in your dessert repertoire.