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By: Brianna A.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.25 teaspoon ground nutmeg 0.75 teaspoon ground ginger 1 tablespoon pumpkin pie spice, or next 4 ingredients 1 teaspoon vanilla 0.666667 cup barley malt 2 cups canned or cooked pumpkin 1 each pkgs Mori-Nu Lite Ex-Firm Tofu (For lighter texture, use Mori-Nu Firm Tofu) 0.125 teaspoon ground cloves 1 each unbaked 9" pie crust |
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| Directions: | ||
| Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into a 9" unbaked pie crust. Bake in a preheated 350 degree oven for approximately one hour. Filling will be soft, but will firm up as it chills. Chill and serve. |
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| Notes: | ||
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