Baked Pumpkin-Orange Custard

From Food Matters Cookbook by Mark Bittman

Makes 6-8 servings

INGREDIENTS

2 tablespoons unsalted butter, melted, plus more for greasing the pan

2 eggs

¾ cup brown sugar

12 ounces soft silken tofu

3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned)

½ teaspoon cinnamon, or more to taste

¼ teaspoon nutmeg

¼ teaspoon allspice

Grated zest and juice of 1 orange

Pinch of salt

DIRECTIONS

1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter. Use an electric mixer or a whisk to beat the eggs and sugar in a large bowl until light. Add the tofu and beat until smooth, a minute or 2 longer.

2. Add the 2 tablespoons melted butter and remaining ingredients and beat until everything is thoroughly combined. Pour the mixture into the prepared pan and bake until set around the edges but still a little jiggly at the center, about 1 hour. Let cool completely before serving, or refrigerate for up to a day and serve cold.

Per Serving (for 1/8 of the custard): Calories 180; Fat 5 g; Sat Fat 2.5 g; Protein 5 g; Carbs 30 g; Fiber 3 g; Cholesterol 55 mg; Sodium 30 mg.