Tofu Pumpkin Pie
- www.vegsource.com - USA
Drain tofu and blend in a food processor or blender until smooth.
- 1 pkgs Mori-Nu Lite Ex-Firm Tofu (For lighter texture, use Mori-Nu
- 2 cups canned or cooked pumpkin
- 2/3 cup barley malt
- 1 tsp vanilla
- 1 tbsp pumpkin pie spice, or next 4 ingredients
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 unbaked 9" pie crust
Add remaining ingredients; blend well.
Pour into a 9" unbaked pie crust.
Bake in a preheated 350 degree oven for approximately one hour.
Filling will be soft, but will firm up as it chills.
Chill and serve.
From VegSource Interactive Newsletter Volume 1 Number 4 November
Copyright VegSource Interactive, November 24, 1998. All rights reserved.
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vegsource.com is given.