Resources: Recipes
Recipe of the Month
Pumpkin Pie Made With Tofu — Tastes Like the Original!
This is a new twist on an old favorite. Follow this recipe and your guests will never know the difference. This is a great alternative for anyone who has lactose intolerance, but still likes to enjoy Pumpkin Pie.
recipe from K. Ploski
Ingredients
One can (16 oz.) pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4–1/2 tsp. ground cloves
One package (10–12 oz) soft tofu, drained
One 9-inch unbaked pie shell
Directions
Preheat oven to 425 degrees. Cream pumpkin and sugar, add salt, spices and tofu. Place in blender until smooth. Pour mixture into pie shell and bake for 15 minutes. Reduce heat to 325 degrees and bake for 45–60 minutes.
This pie takes longer than usual to bake.
