Spicy Pumpkin Cream
Submitted by LK
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| prep time: 20 minutes (when hand pressing | cooking time: 5 minutes | makes 2+ cups |
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| Fall months make me hungry for pumpkin butter, pumpkin pie, and pumpkin cheesecake, so i figured why not enjoy them all at once? This thick "cream" borrows tastes and textures from all 3, and can be used as a frosting, filling or custard. It made a fantastic addition to gingersnap sandwich cookies, but I liked it all by itself, too. This would probably be great in a graham cracker crust! |
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Equipment:
cheesecloth or towel
food processor or blender
small to medium saucepan
Ingredients
12 oz. firm silken tofu, thoroughly drained
1 c. pumpkin puree
1/4 c. cashew butter or cashews
1/2 tsp. salt
1/2 tsp. lemon juice
1 tsp. vanilla
1 c. sugar or fructose
1 tsp. molasses
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. nutritional yeast
2 Tbsp. cornstarch + 2 Tbsp. water
Directions
Rinse and wrap tofu in cheesecloth or lint-free kitchen towel and drain it for a few hours. You can cut this time down to about 5 minutes by wrapping, then just squeezing the tofu. You want to reduce it down to 1 cup. This step is important to encourage a thick texture and reduce the soy taste.
In food processor or blender, whiz up the tofu until it is velvety smooth. If you are using cashews (instead of cashew butter) then add those now and whiz again until smooth. Add the rest of the ingredients except the cornstarch/water mixture, and mix it again until smooth.
Mix up the cornstarch and water and set aside. Transfer the pumpkin cream to a saucepan and heat on low just until it's warm. Stir in the cornstarch/water mix and stir constantly until the mixture starts to get thick, about 5 minutes.
Even if you mixed really well during this last phase, you will probably have a few tiny chunks. You have 2 options. Say eff it and your recipe is done! Or, if you are going to use a pastry bag to pipe this out, then you should put it all back into the blender or food processor and whiz it up smooth again. Even itty bitty chunks can clog a small pastry tip.
Let cool completely and watch it turn all custard-y. |
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