Ingredients:
1 (9 inch) pie shells or 1 (10 inch) pie shells
1 1/2 cups cooked prepared pumpkin
1/2-1 cup sugar (or to taste) or 1/2-1 cup Splenda granular ( or to taste)
2 tablespoons cornstarch
1/2 cup milk
1 eggs
2 -3 teaspoons pumpkin pie spice, to taste
1/2 teaspoon salt (optional)
1 cup soft tofu
Directions:
Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350 F Combine all other ingredients in a blender or food processor, blend until very smooth.
Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9×13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.