This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo firstname.lastname@example.org with numerous contributions by others.
contributed by: Eileen Kupstas Soo (email@example.com)
Note: This is an acceptable substitute for pie filling.
I like it fine. My husband likes it ok, but says it
tastes "nuttier" than the regular pumpkin pie. I
haven't tried it on anyone outside the family :-)
I'm working on the recipe still -- I'll update this
if I have a real breakthrough!
pie crust for 9 inch pie
1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*
* or your favorite pie spices; use a bit more than you normally
would since the tofu is bland.
Unflavored gelatin powder or other jelling agent (agar agar, etc.)
-- enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute
Preheat oven to 350 (F). Put pumpkin and tofu in a blender and
blend until no little tofu lumps remain. You may need to do this
in two batches.
Move mixture to large bowl and mix in vanilla, honey, sugar,
salt, and spices. Dissolve gelling agent in hot water.
Mix in approximately one cup of the pumpkin mixture. Make sure
you mix in well. Add this back into the rest of the pumpkin
mixture, again mixing well. If you are using the optional
cashew milk, add this to the pumpkin mixture now.
Place this in pie shell or bake as custard in a greased
baking dish. Bake approximately 45 minutes or until
knife inserted in center comes out clean (more or less;
just not liquidy). It will solidify some upon cooling.