November 20, 2009

Pumpkin Pie

Makes one 9” pie

1 can (15-16 ounces) pureed pumpkin
3/4 cup sugar, 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)
1 9-in unbaked pie shell

Preheat oven to 425°F. Cream the tofu, pumpkin and sugar in a food processor or blender; add salt and spices, and 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.

*Can substitute 2 teaspoons of pumpkin pie spice for these three ingredients.