A somewhat revised recipe from The Second Seasonal Political Palate.

1) Steam enough pumpkin or Hubbard squash to yield 1 1/2 c. Turn into a blender or processor together with 1 Ib. tofu, 2/3 c. maple syrup, 7/8 c. water and 1/3 c. oil. Add 3/4 t. salt, 2/3 t. cinnamon, 2/3 t. ginger, 1/4 t. nutmeg, scant t. vanilla and a dash cloves. Blend until smooth.

2) Turn into custard cups and place in a pan. Pour water into the pan to a depth of one-inch. Bake at 375° until custards darken and seem firm. Remove from the pan; refrigerate.

3) To make Coconut Creme: place 1/2 c. unsweetened dried coconut in a blender, add 1/2 c. very hot tap water and process. Strain, pressing down on the coconut to extract the liquid. Discard coconut pulp and refrigerate the "creme." (It is very perishable.) Serve over custards.

Serves 10-12