Pumpkin Pie Made With Tofu (No Milk or Eggs) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish. Ingredients:
1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree or 1 (16 ounce) can fresh pureed butternut squash or 1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes |
3/4 cup brown sugar |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon allspice |
1 (10 ounce) package soft tofu, do not use low fat |
1 (9 inch) pie shells, unbaked |
Directions:
1. Preheat oven to 425°F.
2. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 F and bake for another 40 minutes.
5. Chill and serve.
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