Tofu Pumpkin Pie

- Pumpkin - Desserts - Healthy -

1 Lb Japanese firm silken tofu, drained
16 oz can pumpkin puree or 1 3/4 Cups fresh puree
1 tsp. ground cinnamon
1/4 ground nutmeg
1/2 salt
1 tsp. vanilla extract
3/4 cup light brown sugar
1/4 tsp. ground cloves
1/3 cup vegetable oil (not olive)
1 tsp. ground ginger
unbaked 9 inch deep dish pie crust

  1. Preheat oven to 350. Combine all filling ingredients except pie shell and ginger.
  2. Mix in a blender or food processor until smooth.
  3. Add the ginger, then blend again.
  4. Pour filling into unbaked pie shell, bake 1 hour. Let cool before serving.

Source: Joy of Soy site from Martha Wisniewski http://families-first.com/hotflash/recipes/tofu-pumpkin-pie.htm