Allergy Safe Recipes
pie crust for 9 inch pie
1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*
* or your favorite pie spices; use a bit more than you normally would since the tofu is bland.
Unflavored gelatin powder or other jelling agent--enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute
Preheat oven to 350 (F). Put pumpkin and tofu in a blender and blend until no lumps of tofu remain. You may need to do this in two batches.
Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the
optional cashew milk, add this to the pumpkin mixture now.
Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.
1 envelope unflavored gelatin
1/3 cup water
2/3 cup dairyfree milk substitute
2 cups (1 can) pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
Let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9" prebaked or graham cracker crust. Then refrigerate for a couple hours.
Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.