recipe of Mark Bittman

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.