Tofu pumpkin pie

Photo by Jamie Lusch

This healthful, low-fat recipe was chosen from our online recipe box by kitchen tester Shonna Zimmerman. It makes a smooth and creamy pumpkin pie with the added protein and nutritional benefits of tofu.

1 package (12 ounces) silken tofu
15 ounces cooked pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees. Drain the tofu and puree in a blender or food processor until smooth. Whisk together pumpkin and sugars in a large mixing bowl. Whisk in the spices and pureed tofu. Pour mixture into the pie shell and bake at 425 for 15 minutes. Lower oven temperature to 350 and bake an additional 40 to 50 minutes, until filling is set and crust cooks throughout.

Chill before serving.

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