Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs)

Name: Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs)
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 10 serving(s)
Ingredients: 1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree; 1/2 cup brown sugar; 1/4 cup Splenda sugar substitute; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; 1 (10 ounce) package soft tofu, do not use low fat

Submitted by smelly0610

"Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish."

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Ready In:: 11mins
Ingredients:: 9
Serves:: 10

ingredients

1 (16 ounce) can pumpkin puree or (16 ounce) can fresh pumpkin puree
¹⁄₂ cup brown sugar
¹⁄₄ cup Splenda sugar substitute
¹⁄₂ teaspoon salt
2 teaspoons ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat

directions

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.