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Pumpkin Pie

Ingredients

 

3/4 pound firm tofu, drained for 1 hour

 

15 oz can pumpkin puree

 

½ Tbsp cinnamon

 

3/4 tsp ginger

 

1/2 tsp nutmeg

 

1/2 tsp salt

 

1/3 cup oil

 

1 tsp vanilla

 

1/2 cup brown sugar

 

2 Tbsp maple syrup

 

2 Tbsp molasses

 

2 Tbsp cornstarch

 

 

Pre-heat oven to 425 oF/220 oC

 

Blend all ingredients together until smooth.

 

Pour into a pre-made 9" pie crust.

 

Bake for 10 mins, then reduce heat to 350 oF/180 oC and bake for 50 mins.

 

Chill before serving and top with whipped cream.

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