Tofu Pumpkin Pie

Recipe from Linda Funk, The Soyfoods Council

Tofu Pumpkin Pie

Servings: 8

Ingredients

  • 12 ounces extra-firm silken tofu
  • 1 can (15 ounces) pumpkin
  • 2 tablespoons soy oil
  • 2 tablespoons dark molasses
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon ground nutmeg
  • Dash ground cloves
  • 9-inch unbaked pie crust
  • Whipped topping of choice

Preheat oven to 350 degrees F. 

In a blender or food processor, blend tofu, pumpkin, oil and molasses until smooth. Place in a large bowl; stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg and cloves until blended. Pour into unbaked crust.

Bake in preheated oven 50 to 60 minutes or until filling is puffed around the edges. 

Chill 2 to 3 hours. 

Serve topped with whipped topping. Refrigerate leftovers.