NORTH AMERICAN: Tofu Pumpkin Pie

March 16, 2007 at 12:32 pm Leave a comment

Recipe adapted from Stevia by Rita DePuydt. I first ate this with Michael and Buffy on Thanksgiving. I had to make about five different pies because I couldn’t get the amount of stevia quite right. We had pumpkin pie for weeks.

1-9 inch unbaked pie crust, graham, commercial or homemade
1 12.3 oz. box silken tofu
1/3 cup canola oil
1 15 oz. can pumpkin
2 Tbs. maple syrup (optional)
1/2 tsp. maple flavoring (optional)
3/4 tsp. powdered stevia extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Preheat oven to 350°. Combine tofu and oil in blender jar or food processor and blend until smooth and creamy. You can also use a whisk or mixer. Add remaining filling ingredients and blend until very smooth. Pour into pie shell and bake in preheated oven about 45 minutes, until set. Chill before serving.

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Entry filed under: Dairy-Free, North American, Vegan, Vegetarian. Tags: , .

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