Tofu Pumpkin Pie
From Boldhens
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
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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
