Most of my pumpkin pies came from the freezer section of a grocery store. That is, until the day I attended a vegetarian potluck dinner. I was just getting into the thick of vegetarian eating and was curious about any meatless food set in front of me.

Getting acquainted with tofu in particular was a double-edged sword. Some tofu recipes result in scrumptious taste and perfect texture, while others are immediately designated for the garbage. So, when I saw a pumpkin pie among the potluck offerings and read on the attached recipe card that it included tofu, I took a piece and crossed my fingers behind my back.

It's been at least ten years since that first bite of Tofu Pumpkin Pie, and I've never looked back. I've shared this recipe with many people: vegetarian, vegan and meat eaters alike.

TOFU PUMPKIN PIE

Ingredients:

1 ready-made graham cracker pie crust (or make your own from scratch)
1 pound firm silken tofu (most silken tofu comes in 12 ounces containers, so you'll need to buy 2 containers)
16-ounce can pumpkin
3/4-cup light brown sugar
1/3-cup vegetable oil
1 teaspoon each ginger and cinnamon
1/2-teaspoon salt
1/4-teaspoon each nutmeg and cloves

Mix all ingredients, except pie crust, in a food processor or blender until completely smooth.

Pour pumpkin mixture into prepared graham cracker pie crust. Set pie on cookie sheet and bake in preheated 350-degree Fahrenheit oven for one hour.

Tofu Pumpkin Pie will set more as it cools. When completely cooled, cover tightly and refrigerate. This pie freezes well.

Don't discount Tofu Pumpkin Pie just because you're not a vegetarian or vegan. The graham cracker crust and subtle blend of flavors in the filling creates a creamy pie that pleases young and old.

For the adventuresome, top with a scoop of vanilla ice cream. Or you can, as Imagine Foods says, "Enjoy the delicious taste of an all-natural, non-dairy alternative to ice cream. Smooth, creamy and free of lactose, refined sweeteners, trans fats and cholesterol." Top your slice of pie with their Vanilla Rice Cream or French Vanilla Soy Cream frozen desserts.

Learn more about this author, Kathleen Richardson.
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