You may also like
Ingredients
- 1 prepared piecrust (see page 5)
- 16 ounces silken tofu
- 1 (30-ounce) can pumpkin puree
- 1 1/2 cups sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon salt
Method
- Preheat the oven to 425F.
- Press the piecrust into an ungreased 8-inch pie pan.
- Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth.
- (You may have to stop the blender and push down the ingredients a couple of times.)
- Pour the mixture into the piecrust and bake for 15 minutes.
- Turn down the oven to 350F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center.
- Remove from the oven and cool completely before serving.
- Pumpkin pies primitive cousin, pumpkin pudding, originated with the early American colonists in New England.
- They sliced off the top of a pumpkin and removed the seeds.
- They then filled the inside with milk, spices, and honey and baked it in hot ashes.
