Secret Pumpkin Pie

Let's face it: tofu is weird, squishy, and kind of gross.

But healthy.

So I'm on a quest to find ways to get hubby and myself to get it down. And I think I had my first success--pumpkin pie. No eggs. No milk. Just tofu.

Yummy as this pie is, do not DO NOT tell anyone there is tofu in it! This might cause mutiny, pie flinging, or possibly even retching (strictly forbidden in our house). What they don't know won't hurt them.

Also, the world is on some kind of indefinite pumpkin strike making it hard to find/expensive, so I used butternut squash instead of pumpkin. Cheaper, smoother, and still delicious! I have an aunt that only uses butternut squash in her pumpkin pies. Is she on to something? I think so...

Secret Pumpkin Pie

Source: The Vegetarian Family Cookbook (Nava Atlas)

2 C. butternut squash, sugar pumpkin, or canned pumpkin*  

3/4 C. silken tofu (or 6 oz.--about 1/2 of a 12-oz. package)--you can use soft tofu in a pinch, but silken is better

1/2 C. sugar

1-1 1/2 tsp. cinnamon

1/2-1 tsp. pumpkin pie spice (or 1/4 tsp. nutmeg and 1/4 tsp. ginger)

One 9-inch graham cracker or pie crust

1. Preheat the oven to 350.

2. Combine squash, tofu, sugar, cinnamon, and pumpkin pie spice in a food processor or blender. Process until velvety smooth.

3. Pour the mixture into the crust. Bake for 40-45 minutes, or until set and the crust is golen. Let the pie cool to room temperature. Cut into wedges to serve. Smother with whipped topping if you're that kind of person. (I and my husband are both that kind of person).

*To prepare butternut squash or sugar pumpkin: poke the vegetable with a big knife several times and microwave for about 3-5 minutes. This will soften the squash/pumpkin enough to make it easier to cut. Slice it in half and scoop out the seeds and fibers (get every last trace so it's not stringy!). Place scooped-side down in a microwave-safe dish, pour in enough water to fill the dish 1/4-1/2 inch, and cover with a glass lid or plastic wrap in a pinch. Microwave for about 7-10 minutes or until a knife pierces all the way through without any resistance at all. Let cool and scoop out the pulp and discard the skin. If you have more time or hate microwaves, you can also place it in a shallow dish, cover with foil, and bake at 350 or 40 to 50 minutes or until soft.