Tofu Pumpkin Pie

Name: Tofu Pumpkin Pie
Total time: 125
Yield: 8
Ingredients: 1 (16 ounce) can pumpkin puree; 1 (10.5 ounce) package silken tofu, drained; 0.75 cup white sugar; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 1 (9 inch) ready-to-use vegan pie crust

Recipe by Christopher Sherlock from allrecipes.com

Dessert 2 Hr. 5 Mins.

Ingredients

8 servings

•

1 (16 ounce) can pumpkin puree
•

1 (10.5 ounce) package silken tofu, drained
•

0.75 cup white sugar
•

1 teaspoon ground cinnamon

•

0.5 teaspoon salt
•

0.5 teaspoon ground ginger
•

0.25 teaspoon ground cloves
•

1 (9 inch) ready-to-use vegan pie crust

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.