Tofu Pumpkin Custard With Gingersnap Crumble

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 ounces low-fat firm tofu, drained
• 1 (15 ounce) can pumpkin (or 1-3/4 cups cooked fresh pumpkin)
• 2/3 cup brown sugar, packed
• 1 teaspoon rum extract
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon clove
• 3 egg whites
• 8 gingersnap cookies
• 1 teaspoon sugar
• 2 teaspoons light margarine

Recipe

• 1 preheat oven to 350°f.
• 2 spray six 6-ounce ramekins with nonstick vegetable spray.
• 3 to make the gingersnap topping: in a small bowl, stir together the gingersnap crumbs and sugar.
• 4 using a grater, shred the light butter and add it to the gingersnap mixture.
• 5 with a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs.
• 6 set aside.
• 7 to make the custards-------------.
• 8 in a food processor or blender, purée the tofu until smooth.
• 9 add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
• 10 purée until blended.
• 11 add the egg whites and mix just until blended (do not overmix).
• 12 divide the pumpkin mixture among the six custard cups.
• 13 bake for 20 minutes.
• 14 remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture.
• 15 return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.