Tofu Pumpkin Custard

16-ounce can solid-pack pumpkin pie filling
1 cake (19 ounces) silken tofu
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup or brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract

Place all of the ingredients in a food processor with the S blade inserted. Process until smooth and creamy. Taste. If needed, add more pumpkin pie spice. Spoon into dessert dishes. Serve or refrigerate.

Tofu Chocolate-Strawberry Sorbet

16-ounce package frozen unsweetened strawberries
1 cake (19 ounces) silken tofu
1/4 cup unsweetened cocoa powder
1/3 cup all-fruit strawberry jam
1 teaspoon orange extract
1 tablespoon vanilla extract

Place all of the ingredients in an electric blender or a food processor with the S blade inserted. Blend or process until thick and creamy. Taste. If needed, add more orange extract or vanilla. Serve immediately.

For cherry-almond, use frozen cherries, cherry jam, lemon extract, and almond extract.

Tofu Chocolate Pudding

1 cake (19 ounces) silken tofu
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract

Place all of the ingredients in a food processor with the S blade inserted. Process until smooth and creamy. Taste. If needed, add more vanilla. Spoon into dessert dishes. Serve or refrigerate.