Tofu Pumpkin Pie

Ingredients

• 1 pie crust, baked for 8 minutes and cooled
• 1 1/2 pounds firm tofu
• 1 1/2 cups canned pumpkin
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Method

• Pre-bake the pie shells in tins at 425F for 8 minutes. Cool.
• Filling:
• Place the tofu in blender or food processor and process until smooth. Add pumpkin and seasonings and continue to blend until all mixed thoroughly.
• Pour the mixture into the pie shell and bake for 1 hour. Serve warm or at room temperature.

Notes

• SOURCE: Soy Desserts, Patricia Greenberg