Tofu Pumpkin Pie

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12 oz. container extra firm silken tofu
15 oz. can pumpkin
2 tablespoons soy oil
2 tablespoons dark molasses
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
Dash ground cloves
9-inch unbaked piecrust
Non-dairy whipped topping

Blend or process tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl and stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended. Pour into unbaked crust. Bake in a 350° oven 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours. Serve topped with whipped topping. Refrigerate leftovers.

Notes: Do you want to use the term silken? This recipe should work with any tofu, although if not silken I might want to use a soft tofu?
I tested with the kitchen prepared pie crust (from entrant) and prebaked it as the entrant suggested. This write-up calls for purchased crust and no prebaking. (Prebaking was a method used many years ago for some pumpkin and custard pies. It doesn’t make much difference in the bottom crust texture.)




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