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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 796 ml canned pumpkin
- 349 g silken firm tofu
- 2/3 cup unsweetened soymilk
- 4 eggs, lightly beaten
- 2 cups unpacked brown sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon mace
- 2 deep-dish pie crusts
Method
- Preheat oven to 450 degrees F.
- In a blender, combine and blend tofu and soy milk until very smooth.
- In a large bowl, combine sugar, salt, cinnamon and mace.
- Add eggs.
- Add pumpkin, making sure mixture is well blended.
- Add tofu/soy milk mixture and blend well.
- Pour into pie shells.
- Bake at 450 for 20 minutes.
- Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
- Let cool completely before eating.
