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Tofu Pumpkin Pie (Tegtmeier)

Ease of Preparation: Easy

Preparation Time: 5 min
plus refrigeration

Cook Time: 1 hr

Servings: makes 2 pies

Recipe By: Donna Kelly and Anne Tegtmeier

From:  101 Things to Do with Tofu
Used with permission of Gibbs Smith

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Tofu Pumpkin Pie (Tegtmeier)

Ingredients
1  can (28-ounce) pumpkin
1 1/4 cups dark brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
14 ounces firm tofu, drained
2  unbaked 9-inch pie shells
Directions
Preheat oven to 425 degrees.

Blend all ingredients together except pie shells in a food processor or blender until well blended, about 1 minute. Pour into pie shells and bake for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes more. Chill and serve.
Nutrition Facts
As prepared, each serving contains 200 calories, 8g total fat, 5mg cholesterol, 250mg sodium, 29g total carbohydrate and 4g protein.
 

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