Tofu Pumpkin Pie
Courtesy of The Soyfoods Council
Servings: 8
Prep Time: 10 Min.
Cook Time: 50 Min.
Chill Time: 2 Hrs.
Prep Time: 10 Min.
Cook Time: 50 Min.
Chill Time: 2 Hrs.
What you need:
* 12 oz. container extra firm silken tofu
* 15 oz. can pumpkin
* 2 Tbsp. soybean oil
* 2 Tbsp. dark molasses
* 3/4 c. granulated sugar
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/2 tsp. salt
* 1/2 tsp. vanilla
* 1/4 tsp. ground nutmeg
* dash ground cloves
* 9 in. unbaked piecrust
* non-dairy whipped topping
* 15 oz. can pumpkin
* 2 Tbsp. soybean oil
* 2 Tbsp. dark molasses
* 3/4 c. granulated sugar
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/2 tsp. salt
* 1/2 tsp. vanilla
* 1/4 tsp. ground nutmeg
* dash ground cloves
* 9 in. unbaked piecrust
* non-dairy whipped topping
What to do:
1. Preheat oven to 350°F.
2. In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
3. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended.
4. Pour into unbaked crust. Bake in a 350° oven 50 to 60 min. or until filling is puffed around the edges. Chill 2 to 3 hrs.
5. Serve topped with whipped topping. Refrigerate leftovers.
2. In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
3. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended.
4. Pour into unbaked crust. Bake in a 350° oven 50 to 60 min. or until filling is puffed around the edges. Chill 2 to 3 hrs.
5. Serve topped with whipped topping. Refrigerate leftovers.