Tofu Pumpkin Pie

Ingredients

• 1 16-ounce package of silken tofu, drained
• 1 15-ounce can unsweetened pumpkin puree
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves

Directions

1. Preheat oven to 425 degrees.
2. 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.
3. 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.
4. Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.

Comments

Adapted from Kim O'Donnel