Tofu Pumpkin Pie

From the Kitchen of Cheryl Qualls

Ingredients

• 16 oz. can pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 cup brown sugar
• 1 tablespoon molasses
• 3/4 pound soft tofu, drained (not silken)
• 1 unbaked pie shell

Directions

• Preheat oven to 350 degrees.
• In blender or food processor, combine all ingredients except tofu. Pulse until well blended.
• Break tofu into 1 1/2 inch square chunks.
• Add tofu to filling mixture a chunk at a time; blend after each addition.
• When all tofu has been added, pour filling mixture into pie crust.
• Bake 1 hour. Filling will be very soft when you first remove pie from oven, but will firm up as it chills. (Traditional means of testing for doneness will not work in this case.) Chill at least 4 hours or overnight.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 05-July-2006. All rights reserved.