Preparation Time:30 minutes
Baking time :60 minutes
Ingredients:
- 350 gms firm and drained tofu (Low calorie paneer)
- 1 cup of cooked or canned pumpkin
- 1 to 1 1/4 cups brown or golden sugar
- 4 teaspoons blended "pumpkin pie spice"
- OR: 1 teaspoon cinnamon powder
- 1/2 teaspoon ground dry ginger
- 1/2 teaspoon ground cloves
- 1 teaspoons nutmeg powder
- Salt to taste
- 1 pie crust
Method of Preparation:
Heat oven to 375 degrees F. Blend tofu in a food processor or with a blender until smooth and cream-like. Add the cooked pumpkin and blend some more. The result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown .
Serve warm or chilled, plain or topped with whipped cream or ice cream.
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