Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign.
Ingredients 1 (package 12.3oz. ) Silken Tofu
2 eggs
1 Tbsp. vegetable oil
1 cup Light brown sugar
1 tsp. Cinnamon
½ tsp. ground ginger
½ tsp. salt
1 can (15 oz.) Pumpkin
9” ready-to-bake pie crust shell
Instructions Preheat oven to 425˚.
Whirl the tofu, eggs, and oil in a blender until smooth, then transfer to a bowl.Whisk in the brown sugar, cinnamon, ginger and salt.Add the pumpkin and mix well.Pour the filling into the pie shell.Bake at 425˚ for 15 minutes.Reduce the temperature to 350˚ and bake 45 minutes longer, until the center is set.
Notes Makes 8 servings.