Pumpkin Pie
Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 8
Recipe Created By: Susan Koch
Ingredients
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
Directions
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.
Notes
Substitutions
Use a packaged graham cracker crust or make your own Graham Cracker Crust using safe graham crackers which can also be made wheat/gluten free. You can make your own Graham Crackers or gluten-free Mock Graham Crackers.
Read it online:
https://kidswithfoodallergies.org/recipes/pumpkin-pie-2/