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Spiced Pumpkin Pie

2 10.5 oz pkgs. firm silken tofu drained
1 9-inch pie crust
1 16 oz. can solid pack pumpkin
3/4 cup granulated sugar
1/4 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp.nutmeg

• Preheat oven to 375 degrees F.
• Blend tofu in food processor until creamy and smooth. Add remaining ingredients except pie crust and blend well.
• Pour into crust. Bake about 1 hour or until a toothpick inserted in the center comes out almost clean.

Makes 1 pie

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      • Kellie says:

        I have to admit that this recipe as easy as it was, I think was way too tofu tasting and even though I doubled up the amount of spices it still was not very “pumpkin pie” tasting. Next time I will try the other pumpkin pie recipes.

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