Creamy tofu-Pumpkin pie Recipe
My Creamy tofu-Pumpkin pie dish gets better each time I prepare it. Creamy tofu-Pumpkin pie is a great pie recipe that it is simply easy loving it. Great one you can try!
Ingredients
16-oz can (480 g) low sodium pumpkin
1 cup (240 ml) granulated sweetener
1/2 tsp (3 ml) salt
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) nutmeg
1/2 tsp (3 ml) ground ginger
1/4 tsp (1 ml) ground cloves
10 oz (300 g) silken or soft tofu, blended until smooth
9-inch unbaked pie crust
Directions
Preheat oven to 425°F (220°C).
In a large bowl or blender, combine the pumpkin, Devansweet, salt, cinnamon, nutmeg, ginger, cloves and tofu in the order given; mix until creamy.
Pour the filling into the pie crust.
Bake the pie for 15 minutes, then lower the heat to 350°F (180°C) and bake the pie for an additional 40 minutes.
Cool before serving.
In a large bowl or blender, combine the pumpkin, Devansweet, salt, cinnamon, nutmeg, ginger, cloves and tofu in the order given; mix until creamy.
Pour the filling into the pie crust.
Bake the pie for 15 minutes, then lower the heat to 350°F (180°C) and bake the pie for an additional 40 minutes.
Cool before serving.
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