A pumpkin pie recipe involving firm tofu please?!
Answers:
1 1/2 (12 ounce) packages Mori-Nu extra firm lite tofu
2 cups canned pumpkin or cooked pumpkin
2/3 cup honey or maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust
Preheat oven to 350F degrees!.
Blend tofu in a food processor or blender until smooth!.
Add remaining ingredients and blend well!.
Pour into an 8-inch unbaked deep dish pie shell!.
Bake for approximately one hour!.
Filling will be soft, but will form up as it chills!.
Chill and serve!.
Makes 1 9-inch pie!.
Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices!.
Follow directions as above!.Www@FoodAQ@Com
2 cups canned pumpkin or cooked pumpkin
2/3 cup honey or maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust
Preheat oven to 350F degrees!.
Blend tofu in a food processor or blender until smooth!.
Add remaining ingredients and blend well!.
Pour into an 8-inch unbaked deep dish pie shell!.
Bake for approximately one hour!.
Filling will be soft, but will form up as it chills!.
Chill and serve!.
Makes 1 9-inch pie!.
Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices!.
Follow directions as above!.Www@FoodAQ@Com
Ingredients
Pumpkin Pie
Makes 6 to 8 servings
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
1 16-ounce can pumpkin purée
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 9-inch unbaked pie shell
1!. Preheat the oven to 400°F!.
2!. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth!.
3!. Pour the mixture into the unbaked pie shell and bake for 30 minutes!. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set!.Www@FoodAQ@Com
Pumpkin Pie
Makes 6 to 8 servings
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
1 16-ounce can pumpkin purée
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 9-inch unbaked pie shell
1!. Preheat the oven to 400°F!.
2!. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth!.
3!. Pour the mixture into the unbaked pie shell and bake for 30 minutes!. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set!.Www@FoodAQ@Com
Ingredients:
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight
a dash of salt
4 teaspoons blended "pumpkin pie spice"
OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust
Method:
Heat oven to 375 degrees F!. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes!. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades!. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down!. The result should be a light orange-colored paste with no lumps of tofu!.
Put the paste into a large mixing bowl and add the sugar, salt, and spices!. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired!. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned)!.
Serve warm or chilled, plain or topped with whipped cream or ice cream!.
Notes:
This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available!.
A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily!.
The pie refrigerates and freezes well!.Www@FoodAQ@Com
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight
a dash of salt
4 teaspoons blended "pumpkin pie spice"
OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust
Method:
Heat oven to 375 degrees F!. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes!. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades!. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down!. The result should be a light orange-colored paste with no lumps of tofu!.
Put the paste into a large mixing bowl and add the sugar, salt, and spices!. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired!. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned)!.
Serve warm or chilled, plain or topped with whipped cream or ice cream!.
Notes:
This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available!.
A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily!.
The pie refrigerates and freezes well!.Www@FoodAQ@Com