1 unbaked 9" pie shell
3/4 lb. firm tofu
1 (16 oz.) can pumpkin puree or
2 cups fresh-cooked pumpkin
1 cup Sucanat or 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. Serve with Whipped Tofu Topping for a decadent finish.
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.
Pumpkin seeds can be cleaned and placed on a piece of foil to be baked in the oven. Add a liberal amount of salt and bake at a lower temperature - 300 degrees, until seeds start to brown. You may need to mix them a bit during cooking to ensure they don't burn.
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