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Tofu Pumpkin Pie
1 unbaked 9" pie shell
3/4 lb. firm tofu
1 (16 oz.) can pumpkin puree or
2 cups fresh-cooked pumpkin
1 cup brown sugar
2 tbsp. oil
2 tbsp. molasses
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. ginger powder
1/2 tsp. nutmeg
Blend all ingredients in a food processor until very well
mixed. Pour into the pie shell and bake for 1 hour in a preheated,
350-degree oven for 1 hour, or until cracks start to appear in the
filling. Chill for at least 2-3 hours before serving.
For best results, use fresh pumpkin - it will vastly improve the
flavor and make the texture more interesting.
Directions for cooking pumpkin: Cut a 2-3 pound sugar pie
pumpkin in half, lengthwise. Remove seeds and stringy mess from the
inner cavity. Place on a cookie sheet or baking pan which has sides,
or you may end up with pumpkin juice on the bottom of your oven.
Bake at 350-375 for as long as necessary. A fork should pierce the
flesh easily. This can take from 40 minutes to over an hour,
depending on the pumpkin's size. When fully cooked, remove from oven
and let cool before handling. Scoop flesh away from skin and use
immediately or refrigerate. Leftovers can be used for pumpkin
muffins or pumpkin puree soup.
   
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