Ingredients:
8 ounces firm tofu, rinsed
2 cups pumpkin puree
1 cup barbados molasses
1 teaspoon ground cardamom
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 unbaked 9-inch pie crust
Directions:
Preheat oven to 350F degrees.
In food processor, puree tofu until smooth.
Add pumpkin, molasses, cardamom, vanilla, ginger, allspice and salt; blend until creamy.
Pour filling into pie crust.
Bake in preheated oven for 1 hour.
Let cool on rack.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.