Ingredients
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1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
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3/4 cup brown sugar
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon allspice
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1 (10 ounce) package soft tofu, do not use low fat
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1 (9 inch) pie shells, unbaked
Instructions
- Preheat oven to 425°F.
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.