Pumpkin Pie

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign.

Ingredients 1 (package 12.3oz. ) Silken Tofu

2 eggs

1 Tbsp. vegetable oil

1 cup Light brown sugar

1 tsp. Cinnamon

½ tsp. ground ginger

½ tsp. salt

1 can (15 oz.) Pumpkin

9” ready-to-bake pie crust shell

Instructions Preheat oven to 425˚.

Whirl the tofu, eggs, and oil in a blender until smooth, then transfer to a bowl.Whisk in the brown sugar, cinnamon, ginger and salt.Add the pumpkin and mix well.Pour the filling into the pie shell.Bake at 425˚ for 15 minutes.Reduce the temperature to 350˚ and bake 45 minutes longer, until the center is set.

Notes Makes 8 servings.