Thursday, November 18, 2010

Thanksgiving Recipes pt. III - No-Egg, Parve Pumpkin Pie - Easy

 I could have called this pie by its true name, "Tofu Pumpkin Pie," but then most of my relatives would delete the email containing this recipe.  Similarly, titling this post "vegan" might make some of them think there are "weird" ingredients such as *gasp* whole wheat or something else communist healthy.

Still, this pie is a shining example of how to sneak tofu into an unsuspecting fussy eater. Now that you have read this far down, don't start making faces!  Admit it, you really missed having this normally dairy-laden dessert on Turkey Day.  The good news:  tofu replaces cholesterol-laden eggs, butter and evaporated milk.  More good news:  this version is relatively healthy.  Plus, with all the strong spices associated with pumpkin pie tossed in, the tofu is not noticeable.  Trust me. 

No-Egg, Parve Pumpkin Pie
adapted from Vegetarian Times Magazine, November 1991
Yield: one pie (8-10 servings)

1 lb. firm tofu (not silken)(low-fat okay)
16 oz canned pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. table salt
1 tsp. vanilla extract
3/4 cup brown sugar
1/4 tsp. ground cloves
1/3 safflower oil
1 tsp. ground ginger
1 unbaked 9" deep dish pie shell, defrosted if frozen

Pre-heat oven to 350F.  Combine all ingredients, except pie shell, in a food processor.
Process until completely smooth, 1-2 minutes.

Pour filling into pie shell.  Bake for 1 hour, or until a knife inserted halfway between center and edge comes out clean (center will firm up as it cools).  If the crust browns too fast, cover edges with aluminum foil or the rim cut from a disposable pie pan.

Remove pie from oven and place on cooling rack.  Allow to cool for 30 minutes, then refrigerate until ready to serve.  Store leftovers, covered in refrigerator.

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