I only had
plain soy milk so I added in two teaspoons of vanilla and also a teaspoon of cinnamon per another reader's suggestion.
Not exact matches
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened,
plain, vanilla or lite vanilla
soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard,
so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract
I tend to have
plain, unsweetened almond or
soy milk in my fridge most of the time,
so that's what I usually use, but you can use any kind of
milk you like or happen to have on hand.
I used all greek yogurt b / c i had no
milk or
plain yogurt and the batter was
so thick that i ended up having to add
soy milk to compensate.