Preheat oven to 375 °F.
Open tofu and press a little with a paper towel until most of the water has absorbed.
Blend tofu, milk, sugar, pumpkin, and spices in a food processor until blended and creamy.
Pour or scoop into ramekins or custard cups until 3/4 full. Set ramekins in a large casserole dish and fill halfway up with water.
Bake until mixture has browned a little on top and a knife inserted in the middle comes out clean; approximately 30-40 minutes.
If you want it warm: Sprinkle 1-2 tablespoons sugar on top of ramekins and place under a preheated broiler until it melts and browns, 2-4 minutes. Serve.
To eat this cold: Take from oven and allow to cool on a wire rack. Cover and store in refrigerator. When ready to eat; remove, sprinkle with sugar and proceed as above.
**If you are lucky enough to own a kitchen blow torch, proceed with your model’s instructions.
My favorite way to have this dish is to serve with a maple cream sauce. You can buy Maple Butter at some stores (this is just pure maple syrup, no dairy. The same sense that creamed honey is a creamy version of honey) and mix with a little soymilk (or whatever) and put in microwave. Stir and spoon on dish. You may try this with regular maple syrup. I’ve not, but that taste would still be the same idea.