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.


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

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