Tofu Pumpkin Pie

[Guest guest]

This looks like a great recipe to try...And I have a can of pumpkin

around somewhere! Valerie

 

Tofu Pumpkin Pie

 

1 can (16 ounces) pureed pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 package (10-12 ounces) soft tofu, processed in blender until smooth

1 9-in unbaked pie shell **see below

 

Preheat oven to 425 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 F and bake for another 40 minutes. Chill

and serve.

Top with non dairy topping.

Serves: 8

 

Pie Crust Recipe….

 

Preheat oven to 350 degrees F.

• Grind 1/3 cup whole almonds to a fine powder in a blender.

• 3/4 cup brown rice flour

• 1/4 teaspoon ground cinnamon

• pinch of ground cloves

• 3 tablespoons water

• 2 tablespoons oil

• 2 tablespoons honey (or brown rice syrup)

 

1. In a 9-inch pie plate, combine the ground almond flour,

brown rice flour, cinnamon or nutmeg and cloves. Mix well with a

fork.

2. In a microwave dish, combine the water, oil and honey and

heat on low setting until honey liquefies.

3. Drizzle the honey liquid over the flour mixture in the pie

plate, and stir with a fork until well blended.

4. Let stand until the dry ingredients absorb the liquid.

5. Shape the crust by pressing mixture firmly into place with

your fingers, covering bottom and sides of plate evenly. Pat top

edge of crust into straight edge.

6. Bake before or after adding filling. Bake empty crust for 5

minutes at 350 degrees F.

Makes one crust.

 

 

 

healthyandwheatfree