1 oz package Mori-Nu Silken Tofu, extra firm
1-15 oz canned pumpkin
2 tablespoons soybean oil
2 tablespoons dark molasses
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
Dash ground cloves
9-inch unbaked piecrust
Soy Whip topping
Preheat oven to 350˚ F degrees.
In a blender or food processor, add tofu, pumpkin, oil, and molasses, blend until smooth. Place in a large bowl.
Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves; blend.
Pour into unbaked crust. Bake at 350° F for 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours.
Serve topped with whipped topping. Refrigerate leftovers.
Yield: 8 servings
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