Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat Recipe

Name: Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked mashed pumpkin; ¼ cup margarine; 1 cup soy cream cheese; 2 tablespoons lemon juice; 2 cups sugar; ⅛ teaspoon salt; ⅓ cup flour; 1 tablespoon cornstarch; 1 tablespoon vanilla extract; 1 cup chopped toasted salted nuts; ½ cup Frangelico; 1 cup chocolate; nutmeg; 1 ½ cups vanilla or 1 ½ cups hazelnut soymilk

Servings: persons

3 cups cooked mashed pumpkin
¼ cup margarine
1 cup soy cream cheese
2 tablespoons lemon juice
2 cups sugar
⅛ teaspoon salt
⅓ cup flour
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 cup chopped toasted salted nuts
½ cup Frangelico
1 cup chocolate
nutmeg
1 ½ cups vanilla or 1 ½ cups hazelnut soymilk

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.

1243

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cooked mashed pumpkin, ¼ cup margarine, 1 cup soy cream cheese, 2 tablespoons lemon juice, and more.

Yes, Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat

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