Tofu Pumpkin Pie
|Soft tofu||12 Ounce (1 Cake)|
|Plain gelatin||2 Teaspoon|
|Frozen orange juice concentrate||3 Teaspoon, thawed|
|Canned pumpkin puree||2 Cup (32 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
When the tofu reaches the consistency of whipped cream, scrape into a large bowl.
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.
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.