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Tofu Pumpkin Pie

Ingredients
  Soft tofu 12 Ounce (1 Cake)
  Plain gelatin 2 Teaspoon
  Frozen orange juice concentrate 3 Teaspoon, thawed
  Canned pumpkin puree 2 Cup (32 tbs)
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated orange rind 1 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Vanilla 2 Teaspoon
Directions

When the tofu reaches the consistency of whipped cream, scrape into a large bowl.
Set aside.
Add gelatin to orange juice.
Let sit 5 minutes, then warm gently to dissolve.
Blend pumpkin, spices, salt, orange rind, honey, and vanilla.
Spoon 1-2 tablespoons pumpkin mixture into warm gelatin and stir to give it a smooth texture.
Return to rest of pumpkin.
Mix well.
Fold pumpkin mixture into tofu, blending thoroughly.
Taste, and adjust flavors if necessary.
(No tofu flavor should come through.
If it does, more vanilla, cinnamon, or orange rind may be indicated.) Pile into prebaked 9-inch pie crust of your choice.
Refrigerate for several hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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