After the singing, we sliced it up and paired it with a selection of frozen treats. I ate mine with a scoop of the Purely Decadent Coconut Milk ice cream that I'm absolutely in love with.
Pumpkin Tofu Pie
12 oz. silken extra firm tofu
2/3 cup Maine honey
1 tsp. Madagascar Bourbon vanilla extract
2 cups cooked or canned organic pumpkin
1 1/2 tsp. ground organic cinnamon
3/4 tsp. ground organic ginger
1/4 tsp. ground organic nutmeg
1/4 tsp. ground organic cloves
1 unbaked pie crust or graham cracker crust
Preaheat oven to 400. Blend tofu, honey and vanilla in a food processor until smooth. Add pumpkin and spices and blend well. Pour into crust of choice and bake for roughly 1 hour. When it's done, a bit of pumpkin will still cling to an inserted toothpick. Allow to cool and then serve. Refrigerate if serving later.
Your Dad sounds like a cool dude. What a great daughter to make a pie like that. You are amazing!
ReplyDeleteI made a crustless pumpkin pie yesterday and it was yummy! Yours looks great!
ReplyDeleteOh yum! I haven't had a pumpkin pie yet this year. My family hates pumpkin (crazy, huh?), and I don't want to make one just for little ol' me.
ReplyDeleteHappy birthday to your dad! Pumpkin pie is always a good idea, in my opinion!
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