Tofu pumpkin pie
Instructions:
- 1 (16 ounce) can pured pumpkin
- 3/4 cup Sugar in the Raw
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (10-12 ounce) package soft tofu, processed in blender until smooth
- 1 (9-inch) unbaked pie shell
- Preheat oven to 425 degrees F.
- Cream the pumpkin and sugar.
- Add salt, spices and tofu; mix thoroughly until smooth.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 degrees F and bake for another 40 minutes.
- Chill and serve.
- Top with non-dairy topping.
- Serves 8.