Pumpkin Chiffon Pie
- 12 ounces silken tofu, extra firm
- 2 cups pumpkin puree (or yams)
- 12 cup sucanat (or 3/4 cup chopped dates)
- 1 teaspoon cardamom (or cinnamon)
- 14 teaspoon allspice (optional)
- 1 pastry shells
- Blend all, except pastry, until very smooth (food processor works well) and place into an unbaked shell.
- Bake at 350F for 40 to 50 minutes.
- Cool and serve with Whipped Topping.
silken, pumpkin puree, dates, cardamom, allspice, pastry shells
Taken from www.food.com/recipe/pumpkin-chiffon-pie-313225 (may not work)