Dairy-Free Pumpkin Pie 2 cup cooked pumpkin or other squash 2 eggs, beaten 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg 1/8 tsp. allspice (Increase spices if desired) 6 oz. tofu (firm or soft) 1/2 cup honey 9-inch unbaked pie crust In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender and process on low speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. Pour the pumpkin mixture into the pie crust and place in a preheated 425 oven to bake for 15 minutes. Turn heat down to 350 and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
