Pumpkin Tofu Pie (Or Pumpkin Tofu Custards) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook. Ingredients:
1 (9 inch) pie shells or 1 (10 inch) pie shells |
1 1/2 cups cooked prepared pumpkin |
1/2-1 cup sugar (or to taste) or 1/2-1 cup splenda granular (or to taste) |
2 tablespoons cornstarch |
1/2 cup milk |
1 egg |
2 -3 teaspoons pumpkin pie spice, to taste |
1/2 teaspoon salt (optional) |
1 cup soft tofu |
Directions:
1. Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
2. Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
3. Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
4. VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.
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