November is the month when we most frequently think of pumpkin pie. It seems like it's something the family never tires of. An excellent source of vitamin A and fiber, it's a good way to add nutrients to the diet and enjoy doing so at the same time!
Pumpkin Pie
1 package MoriNu tofu
1 cup soymilk
1 can pumpkin, small size
3/4 cup sugar (may use alternative natural sweeteners instead)*
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 unbaked pie shell, gluten free
1 package MoriNu tofu
1 cup soymilk
1 can pumpkin, small size
3/4 cup sugar (may use alternative natural sweeteners instead)*
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 unbaked pie shell, gluten free
Blend MoriNu Tofu and soymilk together. Mix tofu mixture and remaining ingredients well and pour into unbaked pie shell. Bake at 350 degrees F (175 C) for 1 - 1 1/2 hours, or until knife inserted in center and comes out clean.
Cool completely and serve with favorite whipped topping. Enjoy!
*Alternative sweeteners: stevia, date sugar, Sucanat, maple syrup, agave syrup, etc. If using a liquid sweetener, add a small amount of cornstarch to the filling to assist with thickening.