Pumpkin Pie (dairy-free)
Serves: 8-10
Ingredients
PreparationIngredients
- 1 pound tofu, drained Add to list
- 1 can pumpkin (or 2 1/2 cups mashed cooked pumpkin, winter squash, yams, or sweet potatoes) Add to list
- 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg) Add to list
- 1 tablespoon vanilla Add to list
- 1/2 cup honey Add to list
- 1/2 cup molasses (or 1/4 cup molasses and 1/4 cup barley malt sweetener) Add to list
- 9-inch pie crust Add to list
Preparation
Blend all filling ingredients until very smooth. Pour mixture into a 9-inch crust and bake in a preheated 350° F oven for 60 to 70 minutes. Pie should take on the same appearance of doneness as a regular pumpkin pie, and will be quite firm. It will become thoroughly firm as it cools, Refrigerate for at least an hour before serving.
Recipe by
Source: Sound Consumer November 2002
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