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Tofu Pumpkin Pie
Courtesy of The Soyfoods Council
Servings: 8
Prep Time: 10 Min. Cook Time: 50 Min. Chill Time: 2 Hrs. What you need:
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+ 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 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. |
