Pumpkin Pie #3

(Egg Milk And Wheat Free Cookies)
Contributed By: Eileen Kupstas Soo (Kupstas@Cs.Unc.Edu) Note: This Is An Acceptable Substitute For Pie Filling. I Like It Fine. My Husband Likes It Ok, But Says It Tastes “Nuttier” Than The Regular Pumpkin Pie. I Haven’t Tried It On Anyone Outside The Family 🙂 I’m Working On The Recipe Still — I’ll Update This If I Have A Real Breakthrough! Pie Crust For 9 Inch Pie —
  • 1 Can Pumpkin For Pie (About 16 Ounces)
  • 1 Package Silken Tofu (About 20 Ounces)
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Honey
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Allspice*
  • 1 Teaspoon Nutmeg*
  • 2 Teaspoons Cinnamon*
  • 1 Teaspoon Ginger*
* Or Your Favorite Pie Spices; Use A Bit More Than You Normally Would Since The Tofu Is Bland. Unflavored Gelatin Powder Or Other Jelling Agent (Agar, Etc.) — Enough To Gel 1 Cup Of Liquid By The Instructions 1/4 Cup Hot Water Optional: 1/2 Cup Rich Cashew Milk Or Other Cream Substitute.
Download PDF