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Pumpkin Pie #2




Source of Recipe


Angela Lowry


Recipe Introduction


Makes 1-9 inch pie


List of Ingredients




GFCF pie crust for 9 inch pie
1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons GFCF vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*
Unflavored gelatin powder or other jelling agent (agar agar,
etc.) enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute, mix powdered GFCF milk twice as thick as normal.


Recipe



Preheat oven to 350 F.

Put pumpkin and tofu in a blender and blend until no little tofu lumps remain. You may need to do this in two batches. Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices.

Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now.

Place this in pie shell or bake as custard in a greased baking dish.

Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.

* or your favorite pie spices; use a bit more than you normally would since the tofu is bland.