1 Place rack in middle of oven and set temperature to 350 to preheat the oven.2  In a medium bowl, whisk together vanilla almond milk, non-dairy whipping cream, pumpkin puree, eggs, egg yolk, salt, cinnamon, Amaretto (if using) and additional spices (if using). 3 In a large bowl, toss bread cubes with melted non-dairy butter, then add pumpkin mixture and toss to coat. For those chocolate lovers, add chips to mixture and toss thoroughly until combined. 4 Use remaining non-dairy butter stick to grease eight ramekins and fill with custard. Alternatively, fill custard in an eight-inch square baking dish. Sprinkle tops with cinnamon-sugar mixture. Bake until custard is set, 25-30 minutes.5 Topping: Whip two cups of non-dairy whipping cream with 1/8 of a cup powdered sugar, 1 tsp vanilla, ¼ tsp almond flavoring.

An easy, yummy and pareve Thanksgiving dessert that is sure to be a crowd pleaser. It will quickly become one of your fall "go-to" dessert recipes!