Ingredients:
1 can (16 ounces) pureed pumpkin
3/4 cup raw sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft silken tofu, processed in blender until smooth
3/4 cup raw sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft silken tofu, processed in blender until smooth
1 9-in unbaked pie shell - I like using spelt
Directions:
Preheat oven to 350 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 40 minutes. Chill and serve with almond cream
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