Tofu Pumpkin Pie
Yield: 8 Servings  VG, VN

16 oz Pumpkin, canned 1 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1/2 ts Salt 1/4 c Canola oil

1 ts Vanilla 1 c Brown sugar 1 tb Molasses 3/4 lb Tofu, soft, not silken, drained 1 Pie shell, unbaked

Preheat oven to 350 degrees. In blender or food processor, combine all ingredients except tofu. Pulse until well blended. Break tofu into 1 1/2-inch-square chunks. Add tofu to filing mixture a chunk at a time; blend after each addition. When all tofu has been added, pour filling mixture into pie crust. Bake 1 hour. Filling will be very soft when you first remove pie from oven, but will firm up as it chills (traditional means of testing for doneness will not work in this case). Chill at least 4 hours or overnight.

Serve with Sweet and Creamy Topping.

Fall 1999 Vegetarian Thanksgiving & Guilt-Free Desserts
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