• Soyfoodscouncil

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.

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