Vegan Pumpkin Custards

1 12-oz. package extra firm silken tofu
1 15-oz. can pureed pumpkin
1/2 cup sugar
1/4 cup maple syrup*
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
15 pecan halves

*Real maple syrup, please. Not that pancake stuff that's mostly corn syrup.

Prep. time: 1 hour
Yield: 5 servings

Pre-heat oven to 400º. Spray 5 6-oz. ramekins with cooking spray. Place on a baking sheet.

Blend tofu in a food processor until creamy smooth. Add pumpkin, sugar, maple syrup, vanilla and spices; blend well. Pour filling ramekins; garnish each with 3 pecan halves. Bake 50 minutes or until a toothpick inserted in the center comes clean. Cool.

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