 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 15 |
|
Ingredients:
1 (16 ounce) can pumpkin puree |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
1 (12 ounce) package soft tofu, processed in blender until smooth |
1 9 inch pie shell |
Directions:
1. Cream pumpkin and sugar.
2. Add salt, spices, and tofu.
3. Bake at 425 for 15 minutes, then at 350 for 40 minutes.
4. Chill and serve.
|
|