Avg. rating 5 from 2 votes.# of Servings: 8
Recipe Created By: Susan Koch
1 9 inch unbaked graham cracker crust
1/2 cup water
1 pkg unflavored gelatin
1 15 oz can pumpkin
2 pkgs firm silken tofu (Mori Nu)
1/2 cup sugar
1 - 2 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/4 tsp ground clove
Heat water in saucepan and dissolve one packet gelatin. Do not boil.
Place all ingredients into a food processor and blend on high until all tofu is creamy and there are no lumps or tofu pieces.
Pour into pie crust and refrigerate overnight. Eat cold. Do not heat the pie or it will melt.
Avg. rating 5 from