https://boldhens.freedombox.rocks/mediawiki/index.php?action=history&feed=atom&title=Tofu_Pumpkin_Pie 2026-05-07T12:23:03Z Revision history for this page on the wiki MediaWiki 1.43.8 https://boldhens.freedombox.rocks/mediawiki/index.php?title=Tofu_Pumpkin_Pie&diff=40&oldid=prev 2021-11-19T02:49:07Z

<p>initial page setup</p> <p><b>New page</b></p><div>== Ingredients ==<br /> <br /> * 1 16-ounce package of silken tofu, drained<br /> * 1 15-ounce can unsweetened pumpkin puree<br /> * 0.75 cup granulated sugar<br /> * 1 teaspoon vanilla extract<br /> * 0.5 teaspoon salt<br /> * 1 teaspoon ground cinnamon<br /> * 0.5 teaspoon ground ginger<br /> * 0.25 teaspoon ground cloves<br /> <br /> == Directions ==<br /> <br /> # Preheat oven to 425 degrees.<br /> # Blend tofu and pumpkin in a food processor until combined, looking orange. Add sugar and vanilla and blend until well combined. With a rubber spatula, scoop mixture out of food processor bowl and into a medium mixing bowl. Add remaining ingredients and stir by hand until they are well integrated. Pour into 9-inch pie shell. Place pie shell on a baking tray, which goes into the oven.<br /> # Bake at 425 for 15 minutes, then reduce heat to 325 degrees. Bake for about 45 minutes, until filling is nearly set. You may also notice slight cracks, which is a good indication that filling is set.<br /> # Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.<br /> <br /> == Comments ==<br /> <br /> Adapted from [https://www.kimodonnel.com/ Kim O&#039;Donnel]</div>

Scott