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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a new twist with the use of silky tofu...makes a terrifically silky smooth pie. Ingredients:
pumpkin pie |
makes 6 to 8 servings |
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture) |
1 16-ounce can pumpkin purée |
3/4 cup maple syrup |
3/4 cup sugar |
1/3 cup unbleached all-purpose flour |
1 tablespoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground nutmeg |
1 9-inch unbaked pie shell |
Directions:
1. Preheat the oven to 400°F.
2. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.
3. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
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