Here you go! (A note: people who like pumpkin at all generally like it, but a very common remark is that it's almost like pumpkin cheesecake, because tofu is tangy.)
TOFU PUMPKIN PIE
1 16-oz can pumpkin (15.5 or 14 will do) 3/4 cup brown sugar 1/2 t salt 1 to 2 t cinnamon 1/2 to 1 t each ginger, nutmeg, and allspice (original recipe calls for cloves rather than nutmeg; you can mix it up how you like) 1 10 or 12-oz package of medium or firm silken tofu 1 9-inch pie shell, unbaked
Preheat oven to 425 F.
Put the tofu and any liquid in the box with it into a durable blender and blend it until it is smooth. This can take some time. If there's no liquid in the box and the blender is complaining, you might need to add a tablespoon of water.
Meanwhile, cream sugar, pumpkin, salt, and spices until thoroughly mixed. When the tofu is smooth, scrape it into the mixture and stir it up, again thoroughly.
Pour the pumpkin mixture into the pie shell. Put the pie on a cookie sheet. Bake it for 15 minutes at 425, then lower the heat to 350 and bake for another 40 minutes.
Refrigerate for several hours or overnight so the filling can set.
Tofu Pumpkin Pie
TOFU PUMPKIN PIE
1 16-oz can pumpkin (15.5 or 14 will do)
3/4 cup brown sugar
1/2 t salt
1 to 2 t cinnamon
1/2 to 1 t each ginger, nutmeg, and allspice (original recipe calls for cloves rather than nutmeg; you can mix it up how you like)
1 10 or 12-oz package of medium or firm silken tofu
1 9-inch pie shell, unbaked
Preheat oven to 425 F.
Put the tofu and any liquid in the box with it into a durable blender and blend it until it is smooth. This can take some time. If there's no liquid in the box and the blender is complaining, you might need to add a tablespoon of water.
Meanwhile, cream sugar, pumpkin, salt, and spices until thoroughly mixed. When the tofu is smooth, scrape it into the mixture and stir it up, again thoroughly.
Pour the pumpkin mixture into the pie shell. Put the pie on a cookie sheet. Bake it for 15 minutes at 425, then lower the heat to 350 and bake for another 40 minutes.
Refrigerate for several hours or overnight so the filling can set.
P.