A different type of Pumpkin Pie

Here is another recipe I sampled for a baking class. I describe pies made with silken tofu as "silk" pies since they are so rich and creamy. There is also a lot of options when baking this type of pie. You can use chocolate, coconut or any type of fruit to make this type of pie, although the amount of tofu you use does depend on what you are making.

Pumpkin Silk Pie

15 oz. can Pumpkin Puree
1 pkg Mori-Nu Silken Tofu (firm)
¾ cup Agave Nectar
2 tsp Vanilla
1 tsp Cinnamon
½ tsp Ginger
½ tsp Nutmeg
¼ tsp Allspice

Blend all ingredients in a food processor or blender until smooth. Can be eaten be itself or poured into a prepared pie shell and refrigerated overnight.

Almond Crust

2 cups Almond Meal Flour
1 Tb Cornstarch
1/4 tsp Sea Salt
3 Tb Organic Cane Sugar
1/4 cup Soy Margarine
1 Tb Soy milk

Mix together almond meal, cornstarch, sugar and salt. Pour melted margarine and soy milk into mixture and use a fork to combine. Pat almond mixture into 9-inch pie pan. Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours.