Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat

• 3 cups cooked mashed pumpkin
• 14 cup margarine
• 1 cup soy cream cheese
• 2 tablespoons lemon juice
• 2 cups sugar
• 18 teaspoon salt
• 13 cup flour
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract
• 1 cup chopped toasted salted nuts
• 12 cup Frangelico
• 1 cup chocolate
• nutmeg
• 1 12 cups vanilla or 1 12 cups hazelnut soymilk

1. Blend pumpkin, margarine, half of the vegan cream cheese, 1 cup soy milk, nutmeg, salt, half of the vanilla, flour, cornstarch, 1 1/2 cup sugar, half of the Frangelico, and if you want a little cinnamon, go for it.
2. Bake in a lightly-greased casserole dish at 375 degrees for 40-50 minutes.
3. Cool, chill and allow to set.
4. Blend/Whip the rest of the Frangelico, sugar, vegan cream cheese, lemon juice and chill that or even freeze it briefly (still needs to be soft though).
5. Melt chocolate in 1/2 cup soy milk with the rest of the vanilla and a little nutmeg.
6. Cool and serve with the rest -add more liquid if it firms up too much.
7. Put some nuts on top of each serving.

pumpkin, margarine, soy cream cheese, lemon juice, sugar, salt, flour, cornstarch, vanilla, nuts, frangelico, chocolate, nutmeg, vanilla

Taken from www.food.com/recipe/pumpkin-custard-w-toasted-nuts-frangelico-cream-chocolat-464464 (may not work)