Dairy free Pumpkin Pie
Ingredients
- 2 cup cooked pumpkin or other squash
- 2 eggs, beaten
- 1 teaspoon cinnamon or more
- 1/2 teaspoon ginger or more
- 1/2 teaspoon cloves or more
- 1/2 teaspoon nutmeg or more
- 1/8 teaspoon allspice or more
- 6 oz. tofu (firm or soft)
- 1/2 cup honey
- (9-inch) unbaked pie crust
Instructions
In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender and process on low speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. Pour the pumpkin mixture into the pie crust and place in a preheated 425 oven to bake for 15 minutes. Turn heat down to 350 and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean.