Tofu pumpkin pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Soft Lite Silken Tofu; Blended in a blender until smooth |
| 1 | can | (16 oz.) Pumpkin |
| ½ | cup | Granulated Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Ground Ginger |
| ¼ | teaspoon | Ground Cloves |
| 1 | 9-inch Low Fat Pie Crust -You can find Low Fat Graham Cracker Pie Crusts in the grocery store | |
Directions
Preheat the oven to 425 Degrees F. Cream together the pumpkin and sugar.
Add the salt, spices and blended tofu, mixing until thoroughly blended together. Pour into pie shell. Bake at 425 Degree F. for 15 minutes. Lower the heat to 350 Degrees F. and bake for an additional 40 minutes Posted to fatfree digest by "Donald E. Stowe" <destowe@...> on Nov 15, 1999, converted by MM_Buster v2.0l.
Related recipes
- Chocolate tofu pie
- Frozen pumpkin pie
- Fruit & tofu pie
- Fruit and tofu pie
- Garden tofu pie
- Impossible pumpkin pie
- My pumpkin pie
- Pumpkin pie (vegan)
- Pumpkin tofu cake
- Pumpkin tofu cheesecake
- Tofu chocolate dream pie
- Tofu pot pie
- Tofu spice pie
- Tofu spinach pie
- Tofu spinach pie #1
- Tofu-pumpkin pie
- Tofu-vegetable pot pie
- Traditional pumpkin pie
- Vegan pumpkin pie
- Vegan pumpkin pie.