Sunday, October 19, 2014

Tofu Pumpkin Spice Pie

3/4 cup firm tofu

2 cups pumpkin puree

1 1/2 cup brown sugar

2 Tbsp canola oil

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

2 Tbsp molasses

2 eggs plus the yolk of a third egg

1 tsp cinnamon

1 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg

1/8 tsp ground cloves

Add all to a blender and puree until smooth. Pour mixture in uncooked crust pie shells.