No-bake pumpkin custard from The VB6 Cookbook: More Than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on January 20, 2024

    I adapted this for a 14 oz container of tofu, so I used a little over half the can of pumpkin, about 9 oz. I added more salt, probably almost half a teaspoon, 4 tbsp Runamok Pineapple Upside Down Maple Syrup, about a teaspoon vanilla, and around a teaspoon and a half of my homemade pumpkin pie spice mix. Probably that was too much spice. Tasted a little too much (maybe slightly bitter/chemical?) off the spoon. Will see how it does after chilling overnight in the fridge. Update: This is really good, but I did add too much spice. Putting some whipped cream on it helps and it's certainly edible, just not perfect. I would make this again and watch my heavy hand with the spice!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.