Here's the recipe for the pumpkin pie I posted about earlier this week.
Tofu Pumpkin Pie (modified from a recipe on vegweb.com)
Preheat oven to 425.
15 to 16 ounces canned pumpkin puree
3/4 cup maple syrup (or sugar, if you're broke)
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 tablespoons cornstarch
1 package (10 to 12 ounces) silken tofu (i.e., Mori-Nu) (this time I used firm lite)
Pour the pumpkin mixture into a pie shell (I used a vegan, whole grain frozen shell I found at the co-op,) and bake for 15 minutes. Lower the heat to 350 and bake for 40 more minutes. (Watch the edges of the crust -- you may need to cover them with foil to prevent over-browning.) Cool and chill the pie before serving.
P.S. (Courtney,) If you don't like pie crust, you can bake the custard in a greased pie plate with excellent results, too. :)
Mmmmm. Thanks for this bit of seasonal loveliness!
Ha ha ha--I was already planning on doing that before I got to the end of your post! Thanks for letting me know...I am going to try it soon!
Thanks for posting this. I know what's for dessert tonight! :)
Awesome! Can't wait to try it out. Thanks for sharing.
Thanks for the recipe. I love, love, love pumpkin pie.
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