THEME: Pumpkin Pie with Tofu Whipped Topping

1 view

Skip to first unread message

Jamie R

unread,

Nov 23, 2010, 1:03:00 AM11/23/10

to Home-...@cooking-lists.com, Just-Desse...@googlegroups.com, Just-Fruit...@googlegroups.com, Recip...@cooking-lists.com, cooking...@yahoogroups.com, Tofu-R...@googlegroups.com, Just-Clipp...@cooking-lists.com

Pumpkin Pie

This recipe comes from Scot Curry, chairman of EarthSave Bloomington Chapter. Curry says the Tofu Whipped Topping "goes great with this pie." Have ready: 1 pie crust

Pie Filling
1 package of silken tofu (firm or extra firm)
1 1/2 cups unsweetened canned or pureed cooked pumpkin
1/2 cup pure maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon cloves or a pinch of allspice if you don't like cloves

Preheat oven to 400 degrees. Prebake the pie crust for 10-12 minutes. Remove crust and reduce the oven temperature to 350 degrees. Transfer the crust to a cooling rack and allow to cool for 10 minutes.

While the crust is cooling, crumble the tofu well and place it in a food processor fitted with an S-blade, or in a blender. Add the remaining ingredients, and process until the mixture is completely smooth and very creamy.

Pour the blended mixture into the cooled crust and smooth out the top. Bake the pie on the center rack of the oven for 45 minutes.

Remove the pie from the oven and place it on a wire rack to cool before cutting. Cover leftover pie with plastic wrap and store it in the refrigerator.

Serve with a dollop of Tofu Whipped Topping.

Tofu Whipped Topping

Recipe from Vegan Vittles by Joanne Stepniak.

3/4 cup lite silken tofu (firm), crumbled
2 tablespoons pure maple syrup
2 teaspoons hazelnut, walnut, or canola oil
1 teaspoon vanilla extract
pinch of ground nutmeg

Place all the ingredients in a blender or food processor and process until completely smooth.

Store in refrigerator in a covered container until your pumpkin pie is ready to serve.