Recipe - Parve Pumpkin Custard

1 cn (14 oz) of pumpkin puree
1 cup Soy milk
One half cup Egg replacer
1 cup Sugar; (you could cut it to
Three fourths C, now that I think of
it)
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon

Combine soy milk, egg replacer and sugar beat together well. Add spices,
beat together. Add can of pumpkin puree and mix for 23 minutes to combine
well. Spray a, 8" square baking dish with cooking spray and pour pumpkin
mixture in. Bake at 350 for 4550 minutes until a knife inserted into
center of custard comes away clean.

Posted to JEWISHFOOD digest by Seton1355@aol.com on Nov 1, 1998, converted
by MM_Buster v2.0l.