Pumpkin Pie
Source of Recipe
the web
List of Ingredients
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight
dash salt
4 teaspoons blended "pumpkin pie spice" OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust
Recipe
Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).
Serve warm or chilled, plain or topped with whipped cream or ice cream.
Notes:
This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available.
A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily.
The pie refrigerates and freezes well.
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