Do not get scared of the word tofu! By now, you should now it is a fantastic way to thicken pies, puddings, etc. You must use the Silken kind (for the magic to happen) and no one will ever know. 🙂 However if you are new to using Tofu, I have a tip. You can use half tofu and about 1/2 cup Greek Yogurt instead of all tofu. You will still get a great pie, I promise.
It is that time of year… I plan on making pumpkin pie on a weekly basis. I LOVE the originality on this recipe. It is so delicious and even better, it is better for you… then say a Pumpkin Pie from Ralph’s, no thanks there. 😉
It seems it is better the next day (duh, as with any pie, am I right?) when the pie has set and the flavors blend more. THE CRUST IS BRILLAINT! I am so glad I had leftover gingersnap cookies to come up with it. I made this for myself and the three hungry boys that were visiting and everyone agreed that the crust is what made it. I love the ginger, maple syrup, and pumpkin spice flavor explosion here. Enjoy~
2 cups gingersnaps
1/4 cup canola oil
1/4 cup maple syrup
12 oz silken tofu, extra firm or firm (or you can use 6 0z tofu and 1/2 cup Greek yogurt)
2 cups cooked pumpkin puree
1/2 cup maple syrup
1 tsp pure vanilla extract
1 tbs pumpkin spice
1. Preheat oven to 350 F.
2. You can either use a food processor for the ginger snaps or crush them in a plastic bag. Place the crumbs in a bowl, add oil and syrup and stir until sticky. Add to lightly greased 9-inch pie plate and press to form crust.
3. Wrap tofu in paper towels and press to remove excess water. In food processor, process tofu until smooth, Scrape down sides of bowl and process again to incorporate all the tofu. Add remaining filling and ingredients and process until smooth and well combined. Pour into pie crust, cover edges with foil to prevent burning and bake 50 mins or until lightly browned. Remove from oven, cool and serve!