Tofu Pumpkin Pie
(http://vegweb.com)
Ingredients
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices,
cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and
bake for 15 minutes. Lower heat to 350 F and bake for another 60
minutes. Chill and serve. Don’t use the low fat tofu, then the pie
tastes like it was made with tofu. This pie is soooo yummy, it will fool
almost anyone. I made it last Thanksgiving for my whole family, I am the
only one, and everyone asked for seconds. They begged me to make another
one for Christmas dinner. Top with non dairy topping and it will fool
any pumpkin pie lover.
Serves: 8
Preparation time: about 1 hour + chilling time
Your question and comments are welcome