- 1 pound tofu, drained
- 1 (15-ounce) can pumpkin (or 2 1/2 cups pureed, cooked pumpkin)
- 1 tablespoon pumpkin pie spice (see note)
- 1 tablespoon vanilla
- 1/2 cup honey
- 1/2 cup molasses
- 1 (9-inch) prepared pie crust
Preheat oven to 350° F.
In the bowl of a stand mixer or in a large mixing bowl, beat tofu and pumpkin together until completely smooth. Sprinkle in pumpkin pie spice and mix until well blended. Beat in vanilla, honey and molasses until smooth and no streaks of the sweeteners remain in the custard. Pour into pie crust.
Bake for 60 to 70 minutes. Pie should take on the same appearance of doneness as a regular pumpkin pie, and will be quite firm. It will become thoroughly firm as it cools. Refrigerate for at least 1 hour before serving.
To make your own pumpkin pie for this recipe, combine 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice and 1/2 teaspoon nutmeg.
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