Tiva Luckett



Tofu and Pumpkin Pie

1 package (400g) tofu
1/4 of a medium pumpkin (or 750g)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Short-crust pastry or pastry shell

1 unbaked 9-inch pie shell Preheat oven to 425°F. Peel pumpkin and boil till soft. Drain tofu and puree in a blender or food processor until smooth. Whisk together the pumpkin and sugars in a large mixing bowl. Whisk in the spices and pureed tofu. Pour the mixture into the pie shell and bake at 425°F for 15 minutes. Lower the oven heat to 350°F and bake an additional 40 to 50 minutes, until filling is set and pie crust cook through. Chill before serving.

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