November 24, 2009
This pumpkin pie recipe is for the Reids in the family who are allergic to milk. It's super easy and tasty, if you like pies. A great last minute recipe for Thanksgiving.
What's in it
1 homemade graham cracker pie crust (or store bought)
2 C cooked pumpkin
1/3 C real maple syrup or honey or brown sugar
pumpkin pie spice (cinnamond, allspice, ground clove)
1 package Silken firm tofu
How it's made
If using real pumpkin, bake sugar pumpkin at 400 degrees for an hour until soft, and scoop out the inside (but not the seeds). Otherwise start with canned pumpkin. Preheat oven to 425 degrees. In a blender combine all ingredients except for the crust, and blend till smooth. Pour into pie crust, and bake 15 minutes at 425 and 45 more minutes at 350 until firm in the middle.