Creamy tofu pumpkin pie

Vegetarian Baby and Child, Nov-Dec, 2002 by Lynn Bennetts

Creamy Tofu Pumpkin Pie.

Chef Beverly Lynn Bennets


1-12.3 oz. package Mori-Nu silken style tofu, extra firm
1-15 oz. can of pumpkin puree
1/2 c. maple syrup
1/4 c. molasses
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground allspice
Prepared 9-inch pie crust, unbaked

In a food processor, puree the tofu for 1 minute, scrape down the sides, then puree an additional 2 minutes until very smooth and creamy. Add remaining filling ingredients and puree until smooth again. Pour filling into the prepared pie crust. Bake at 350[degrees]F for 50-55 minutes or until filling is firm. Allow to cool before cutting. Yield: One 9-inch pie.