Pumpkin Pie

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3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

• Preheat oven to 350°F.
• Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour.
• Chill and serve.

Makes 1 pie

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Recent Comments

Sefke commented:

Oct 13, 2010 7:56 PM

Sounds gorgeous!
Nattylife commented:

Oct 8, 2010 1:02 PM

I've seen a similar recipe that called for white flour as the main thickner instead of tofu. Just sprinkle 1/3 of a cup of flour through a sive while stirring it slowly into the pumpkin and spice mixture. You just have to let it cool down to room temp and then chill it for a few hours to set properly.
Florence Peterbaugh commented:

Sep 21, 2010 9:47 PM

Is there any thing I can use instead of the Tofu?

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