Tofu Pumpkin Pie

By Hklbrries

Don't use the low-fat tofu, then the pie tastes like it was made with tofu. This pie is so yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non-dairy topping and it will fool any pumpkin pie lover.

Robin

Ingredients

• 1 (16 ounce) can pureed pumpkin
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 (10 to 12 ounce) package soft tofu, processed in blender until smooth
• 1 (9-inch) unbaked pie shell
• Non-dairy topping

Preparation

Step 1

Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.