Baked Pumpkin-Orange Custard

Take the crust off pumpkin pie—and make it even more pumpkiny—and you have an easy and beautiful fall dessert without all that white flour. The recipe calls for canned pumpkin; be sure to get the kind that isn’t seasoned or sweetened. If you’re feeling ambitious, cook pumpkin or other squash (or sweet potatoes for that matter) and purée them yourself, or use leftovers. For a really tasty garnish, sprinkle the top with chopped candied ginger and/or crushed gingersnaps. And if you like your desserts on the sweet side, increase the sugar to 1 cup.

Recipe from "The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living" by Mark Bittman, 2010, published by Simon & Schuster.

Baked Pumpkin-Orange Custard

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    2 tablespoons unsalted butter, melted, plus more for greasing the pan 1/2 teaspoon cinnamon, or more to taste
    2 eggs 1/4 teaspoon nutmeg
    3/4 cup brown sugar 1/4 teaspoon allspice
    12 ounces soft silken tofu Grated zest and juice of 1 orange
    3 cups (two 14-ounce cans) pured pumpkin Pinch of salt


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    • 1

      Heat the oven to 350 degrees Fahrenheit. Grease an 8- or 9-inch square pan or pie plate with a little butter. Use an electric mixer or a whisk to beat the eggs and sugar in a large bowl until light. Add the tofu and beat until smooth, a minute or 2 longer.

    • 2

      Add the 2 tablespoons melted butter and remaining ingredients and beat until everything is thoroughly combined. Pour the mixture into the prepared pan and bake until set around the edges but still a little jiggly at the center, about 1 hour. Let cool completely before serving, or refrigerate for up to a day and serve cold.

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