Tuesday, January 31, 2006

Tofu Pumpkin Pie

Ingredients (use vegan versions):

* 1 can (16 ounces) pureed pumpkin
* 3/4 cup vegan sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1 package (10-12 ounces) silken/soft tofu, processed in blender
until smooth
* 1 9-in unbaked vegan pie shell


Preheat oven to 425 F. Cream the pumpkin and vegan sugar. Add salt,
spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake
for 15 minutes. Lower heat to 350 F and bake for another 40 minutes.
Chill and serve. Don't use the low fat tofu, then the pie tastes like
it was made with tofu. This pie is soooo yummy, it will fool almost
anyone. I made it last Thanksgiving for my whole family, I am the only
one, and everyone asked for seconds. They begged me to make another one
for Christmas dinner. Top with non dairy topping and it will fool any
pumpkin pie lover. Nutrition Information: calories-195; fat-6g;
saturated fat-2g

Serves: 8

Preparation time: about 1 hour + chilling time


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