Tofu Pumpkin Pie

[Guest guest]

6) RECIPE OF THE MONTH - TOFU PUMPKIN PIE

 

This recipe originally appeared in VEGAN IN VOLUME

<http://www.vrg.org/catalog/volume.htm

<http://www.vrg.org/catalog/volume.htm> > by Chef Nancy Berkoff, RD.

 

Yield four 9-inch pies (8 slices per pie)

 

For some extra spice garnish with candied ginger and lemon peel.

 

Amount Ingredients

4 each Vegan Pie shells (9 inch)

4 pounds firm tofu

4 pounds canned pumpkin

1 ounce vanilla extract

9 ounces vegetable oil

1 ounce ground ginger

1/2 ounce ground cinnamon

1/2 ounce ground nutmeg

1/4 ounce ground cloves

1 ounce apple juice concentrate

 

Method

Preheat oven to 350 degrees. Combine all ingredients (except shells) in a

blender, until smooth (about three minutes). Pour filling into four frozen

pie shells. Bake at 350 degrees (convection 325) for 50 minutes or until

set. Let cool. If desired, garnish with additional cinnamon and ginger.

 

Total calories per serving: 238

Fat: 17 grams

Protein: 8 grams

Carbohydrates: 13 grams

Iron: 2 mg

Calcium: 119 mg

Sodium: 104 mg

Dietary Fiber: 2 gm

 

 

Denise

dcmeta

One Planet ~ One People