->Pumpkin Pie 04 <-

Yield: 8 Servings

16 oz pumpkin, canned

1 ts cinnamon

1/2 ts ginger

1/4 ts nutmeg

1/2 ts salt

1 c brown sugar

1 tb molasses

3/4 lb tofu, soft, not silken, drained

1 pie shell, unbaked

Preheat oven to 350 degrees. In blender or food processor, combine

all ingredients except tofu. Pulse until well blended. Break tofu

into 1-1/2-inch-square chunks. Add tofu to filing mixture a chunk

at a time; blend after each addition. When all tofu has been added,

pour filling mixture into pie crust.

Bake 1 hour. Filling will be very soft when you first remove pie

from oven, but will firm up as it chills (traditional means of

testing for doneness will not work in this case). Chill at least

4 hours or overnight.

TOPPING

1/2 lb tofu

1/4 c canola oil

1/4 c confectioners sugar

1/2 ts lemon juice

1/8 ts salt

1 ts vanilla

Blend all ingredients in blender or food processor until smooth

and creamy. Chill and serve as you would whipped cream. Makes 1

1/2 cups.