Chocolate Pumpkin Amazingness

• 7 ounces extra firm tofu (half a block)
• 15 ounces canned pumpkin
• 34 cup Splenda granular or 34 cup other no-calorie artificial sweetener or 34 cup sugar
• 13 cup cocoa powder
• 13 cup soymilk
• 12 teaspoon cinnamon
• 1 teaspoon vanilla extract

1. Preheat oven to 400F.
2. Put everything in a blender and blend until smooth.
3. Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).
4. Bake for about 25 minutes.
5. It will firm up as it cools.
6. Cool and eat!
7. A dollop of fat-free cool whip is a great addition.

pumpkin, splenda, cocoa powder, soymilk, cinnamon, vanilla

Taken from www.food.com/recipe/chocolate-pumpkin-amazingness-194759 (may not work)