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- Side One - Cut Out Below -
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Tofu Pumpkin Pie

  • 1 pkg. (10.5 oz) firm silken tofu
  • 1 can (15 oz) mashed pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 unbaked 9" pie shell (see below)

Directions:

  • Drain tofu well, then purée in a blender until smooth

- Side Two- Cut Out Below -
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  • In a mixing bowl, whisk together the pumpkin and the sugars.  Whisk in the spices and the puréed tofu.
  • Pour the mixture into the pie shell and bake at 425º for 15 minutes. Lower the heat to 350° and bake for an additional 40 minutes.   Chill before cutting into eighths and serving. 

Soy Oil Pie Crust .

  • 1 cup all-purpose flour (may use up to 1/2 cup whole wheat flour)
  • 1/4 cup soy oil
  • 2 Tbs. + 1 tsp. cold water
  • Put the flour into a small mixing bowl.   Add the soy oil and water and immediately stir with a fork.  Make sure that all the flour is incorporated and form into a ball.
  • Flatten ball and place between two sheets of waxed paper.  Roll out to circle 1" bigger on all sides than the inverted pie pan (use 8" or 9" pie pa).
  • Remove Top sheet of waxed paper and invert pastry into pie pan.  Remove remaining sheet of paper, smooth the pastry to fit the pan, and crimp the edges.  Fill with pie filling and bake, or bake at 425° for about 15 minutes.

Note: recipe may be doubled for a two-crust pie.