Pumpkin Pie

[Guest guest]

Pumpkin Pie

 

1 350-g box of silken firm tofu, drained

1 heaping cup of cooked or canned pumpkin

1 to 1 1/4 cups brown or golden sugar, not packed tight

dash salt

4 teaspoons blended " pumpkin pie spice " OR:

1 teaspoons cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoons nutmeg

1 pie crust

 

 

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a

blender until smooth and cream-like, for about four minutes. Stop the

machine every once in a while to scrape large pieces of tofu down into the

machine's blades. Add the cooked pumpkin and blend some more, again stopping

the machine and scraping the mixture down. The result should be a light

orange-colored paste with no lumps of tofu.

 

Put the paste into a large mixing bowl and add the sugar, salt, and spices.

Mix well and spoon it into the pie crust; decorate with cheerful shapes of

leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are

dark brown (but not burned).

 

Serve warm or chilled, plain or topped with vegan whipped cream or non-dairy

ice cream.

 

 

" I send you love and good dishes --- from my house to yours! "