I was hesitant to post this because I was afraid of letting the secret out. You see, I’ve fed this to so many people over the past few years, even the type of folks that would never willingly try tofu, and everyone loves it. Even my dad, who normally doesn’t like pumpkin pie. Ahem. But it totally contains tofu and you’d never know, like, at all. It is truly a winner and without a doubt, the best pumpkin pie, in taste and texture, of any I’ve ever had. Pinky swear.
3/4 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 tablespoons cornstarch
1 10 oz package silken tofu (regular silken, not low fat)
1 unbaked pie shell, store bought or homemade
Preheat oven to 425°F. In a food processor or high-powered blender, combine the pumpkin and sugar. Add salt, spices, cornstarch and tofu, blend thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350°F and bake for another 60 minutes. Let it cool a bit (on a window sill if you’re feeling old fashioned!) before serving.