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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Dairy-free, and quite low in fat (more so, if you substitute the biscuit crust for a low-fat pastry!). Beautiful - I've just been enjoying a slice with my tea. Ingredients:
1 (250 g) packet whole wheat biscuits (i used arnott's shredded wheatmeal) |
150 g soy margarine |
2 eggs |
3/4 cup brown sugar, firmly packed |
2 cups pumpkin puree (homemade is best) |
300 g firm silken tofu, mashed |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg, freshly grated |
1/4 cup vanilla-flavored soymilk |
Directions:
1. Preheat oven to 180C (350F).
2. Grease a 24cm spring-form tin- I use a light olive oil spray.
3. In a blender or food processor, crush the biscuits to fine crumbs.
4. Melt the margarine over gentle heat.
5. In a medium bowl, add margarine to biscuit crumbs and combine well.
6. Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
7. While base is baking, beat eggs together with sugar till light and creamy.
8. Add pumpkin puree, tofu, spices and soy milk.
9. Blend or process pumpkin mix until smooth.
10. Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok).
11. Allow to cool- best served at room temperature or slightly chilled.
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