November 20, 2009
Makes one 9-inch pie
1 can (15 or 16 ounces) puréed pumpkin
3/4 cup white or brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*
1 package (10 ounces) soft or silken tofu (do not use low-fat tofu)
1 9-inch unbaked pie shell
Preheat the oven to 425 F (220 C).
Cream the tofu, pumpkin, and sugar in a food processor or blender; add the salt and spices, and mix thoroughly. Pour the mixture into the pie shell and bake for 15 minutes.
Lower the oven heat to 350 F (175 C) and bake the pie for another 40 minutes. Chill and serve.
*You can substitute 2 teaspoons of pumpkin pie spice for these three ingredients.