Tofu Pumpkin Pie Recipe - Gluten Free & Dairy Free

Ft Lauderdale Personal Chef - Tofu Pumpkin Pie

As we gear up for that day of overindulgence in the USA and for ex-pats everywhere I thought I'd share a favourite recipe of ours for the lactose intolerant, Tofu Pumpkin Pie. This is a GF/DF/NF version...just call it Vegan Pumpkin Pie.
1 package of GF pie dough mixed according to directions or use GF All Purpose Flour with your favourite pie dough recipe.
1 pound/450g firm tofu
16 ounce/450g pumpkin puree
1 cup/250ml sugar free maple syrup
1 tablespoon/15ml molasses
½ teaspoon/2ml sea salt
1 teaspoon/5ml pure vanilla extract
1 teaspoon/5ml cinnamon
¼ teaspoon/1ml nutmeg
¼ teaspoon/1ml allspice
Preheat oven to 350F/176C/GasMark 4
Drain tofu. Put through the food mill with the finest disk in place. Add remaining ingredients to the bowl and mix thoroughly with a whisk or hand blender. Roll out dough and place in a pie plate. Pour the ingredients into the pie shell. Place on a cookie sheet and bake for 45-50 minutes. The center should be firm, but slightly jiggly.
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