The tofu provides a creamy richness in this spicy pumpkin pie. It's delicious topped off with a dollop of dairy-free creamy topping like Cashew Cream. To make gluten-free, simply use a gluten-free pie crust.
16 ounces pumpkin puree -- canned
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
11 ounces soft silken tofu (1 box), processed until smooth
1 each 9-inch unbaked pie shell
Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.
1 comment:
mmm, cashew cream sounds like a lovely topping!
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