Pumpkin Pie

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Pumpkin Pie

Makes one 9 " pie (approx. 8 servings)

Source: Tofu Cookery by Louise Hagler

 

 

1 unbaked 9 " pie shell

3/4 lb. firm tofu

1 (16 oz.) can pumpkin puree or

2 cups fresh-cooked pumpkin

1 cup Sucanat or brown sugar

2 Tbsp. oil

2 Tbsp. molasses

1 1/2 tsp. cinnamon

1 tsp. salt

3/4 tsp. ginger powder

1/2 tsp. nutmeg

 

 

 

Blend all ingredients in a food processor until very well mixed.

Pour into the pie shell and bake for 1 hour in a preheated, 350-

degree oven for 1 hour, or until cracks start to appear in the

filling. Chill for at least 2-3 hours before serving. Serve with

Whipped Tofu Topping for a decadent finish.

 

For best results, use fresh pumpkin - it will vastly improve the

flavor and make the texture more interesting.

 

Directions for cooking pumpkin: Cut a 2-3 pound sugar pie pumpkin in

half, lengthwise. Remove seeds and stringy mess from the inner

cavity. Place on a cookie sheet or baking pan which has sides, or you

may end up with pumpkin juice on the bottom of your oven.

 

Bake at 350-375 for as long as necessary. A fork should pierce the

flesh easily. This can take from 40 minutes to over an hour,

depending on the pumpkin's size. When fully cooked, remove from oven

and let cool before handling. Scoop flesh away from skin and use

immediately or refridgerate. Leftovers can be used for pumpkin

muffins or pumpkin puree soup (no I don't have a recipe, sorry).

 

Pumpkin seeds can be cleaned and placed on a piece of foil to be

baked in the oven. Add a liberal amount of salt and bake at a lower

temperature - 300 degrees, until seeds start to brown. You may need

to mix them a bit during cooking to ensure they don't burn