This recipe looks like it will be delicious. I have not tried it yet. I plan on giving it a test run before Thanksgiving. It has to taste amazing in order for my brother and Nephew to be tricked into eating it....
Give it a go and post your findings!
Tofu Pumpkin Pie
1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Preheat oven to 425 F.
Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don't use the low fat tofu, then the pie tastes like it was made with tofu.