Tofu Pumpkin Pie
Yield: 8 servings
Ingredients 12 ounce container extra firm silken tofu
15 ounce can pumpkin
2 tablespoons soy oil
2 tablespoons dark molasses
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
Dash ground cloves9-inch unbaked piecrust
Non-dairy whipped topping
Instructions Preheat oven to 350 degrees.
In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
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.