Tofu Pumpkin Pie

POSTED BY admin | Feb, 05, 2019 |


2 cups crushed digestive biscuits
6 tablespoons margarine
1 1/2 pounds preferably silken tofu
1 cup fresh cooked pumpkin
1 1/4 cups demerara sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces soy cream cheese
1 tablespoon vanilla extract

For the pie crust, hand-pound the digestives in a zip lock bag until they are finely ground. In a mixing bowl, add the margarine to the crushed biscuits and mix until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates. Now for the filling, in a food processor or blender, puree the tofu until smooth. Add sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary. Preheat the oven to 325 degrees. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled. another small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.


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