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Pumpkin Pie

Recipes / Beverages

Based on The Compassionate Cook

Serves 6 to 8.

• 1 1/4 pounds soft tofu
• 1 16-ounce can pumpkin puree
• 3/4 cup maple syrup
• 3/4 cup sugar
• 1/3 cup unbleached all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 9-inch unbaked pie shell

Preheat the oven to 400 degrees.

Blend all the ingredients for the filling in a blender or food processor until smooth. Pour the mixture into the unbaked pie shell. Bake for 30 minutes, then turn the oven to 350 degrees and bake for another 30 to 45 minutes, or until the filling is set.

Serve warm or cold.

Notes: I used to make this all the time, but I haven't made it in a while. I remember it being very good, one of the better tofu-based pies. It can be served with tofu whipped cream, but I really don't like the recipe for that in The Compassionate Cook, so I'll have to find another one.