Pumpkin Pie

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.

Pumpkin Pie

16 oz pureed pumpkin (not canned pie filling, but just plain pumpkin)
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.

– Crystal

Thanksgiving Dinner

It’s Canadian Thanksgiving today!  I have been fighting a nasty cold or flu, I can’t figure out which.  Even still, I pressed onward and made a Thanksgiving dinner on Saturday.  We went to an apple orchard earlier in the day; I had a groupon to get 10 lbs of apples, so there will be some apple-y things in the near future on the blog.

Clockwise, below:  Orange-maple baked tofu with cranberry sauce (hiding behind the potatoes!), bread rolls, butternut squash casserole, sautéed green beans with walnuts, mashed potatoes and gravy.

Vintage Pyrex love.
Happy Canadian Thanksgiving, folks.
– Crystal