LOCATION: Recipes >> Vegetarian >> Pumpkin Pie 04
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Pumpkin Pie 04
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TOFU-PUMPKIN PIE
Yield: 8 Servings
16 oz pumpkin, canned
1 ts cinnamon
1/2 ts ginger
1/4 ts nutmeg
1/2 ts salt
1/4 c canola oil
1 ts vanilla
1 c brown sugar
1 tb molasses
3/4 lb tofu, soft, not silken, drained
1 pie shell, unbaked
Preheat oven to 350 degrees. In blender or food processor, combine
all ingredients except tofu. Pulse until well blended. Break tofu
into 1-1/2-inch-square chunks. Add tofu to filing mixture a chunk
at a time; blend after each addition. When all tofu has been added,
pour filling mixture into pie crust.
Bake 1 hour. Filling will be very soft when you first remove pie
from oven, but will firm up as it chills (traditional means of
testing for doneness will not work in this case). Chill at least
4 hours or overnight.
Serve with Sweet and Creamy Topping (see recipe).
SWEET AND CREAMY TOPPING
Yield: 1 Servings
1/2 lb tofu
1/4 c canola oil
1/4 c confectioners sugar
1/2 ts lemon juice
1/8 ts salt
1 ts vanilla
Blend all ingredients in blender or food processor until smooth
and creamy. Chill and serve as you would whipped cream. Makes 1
1/2 cups.
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