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1-1/2 12.3-ounce packages extra firm tofu (can use lite tofu)
Preheat oven to 350°F.
Drain tofu and blend in food processor or blender until smooth. Add remaining ingredients and blend well. Pour into unbaked pie shell. Bake for about 1 hour.
Pie will firm up while cooling.
The recipe came with a packet of spice blend. It measured around 1-1/2 tablespoons, but I can't be sure what the proportions are. I think any pumpkin pie spice combination you either make or buy should be fine.
Poster's Notes:
BTW, I baked my Halloween pumpkin (I paint my jack o'lantern faces so there's no damage from being carved) and used it for the pie. I cut it in half, removed the seeds, and baked it, cut side down, at 350°F for forty five minutes. A 4-pound sugar pumpkin yielded two cups of pumpkin puree. You do have to be careful what kind of pumpkin you use; a standard jack o'lantern pumpkin won't be as good as canned pumpkin. Sugar and Cinderella pumpkins are the preferred ones, according to the farm store I got mine at. I made a pie crust with margarine and ginger snap crumbs and it was yummy.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2/3 cup honey
15 ounces pumpkin puree
1 teaspoon vanilla
1-1/2 tablespoons combined cinnamon, nutmeg, allspice, ginger, and cloves (to your taste)
1 9" pie crust
I wasn't willing to post this recipe until I'd made it and tried it, which means this is the earliest I can get to it. It was incredibly good. Sorry it's too late for Thanksgiving, but it's so good I think I'd make it any time.