Sunday, November 6, 2011

Hoff's Pumpkin Pie

This is a super quick recipe with minimum clean-up, gotta love that!

Hoff's Pumpkin Pie
Yields: 1 pie
dairy-free, egg-free

  • 1 15 oz. can 100% Pure Puree Pumpkin
  • 12 oz. Firm Tofu
  • 4 oz. Apple Sauce (that's one of those snack packs)
  • 1/2 cup Sugar
  • 1 tbsp. Pumpkin Pie Spice
  • 1 tsp. Vanilla
  • 1 tsp. Salt
  • 1 - 9" unbaked Pie Crust

  1. Preheat oven to 400 degrees
  2. Combine all ingredients (except the Pie Crust) into a Blender (I use a Vitamix)
  3. Blend until smooth and ingredients are combined (this won't take long)
  4. Pour into Pie Crust and level with spatula or spoon
  5. Bake for 20 minutest at 400 degrees, reduce oven to 350 degrees and bake for another 30 minutes or until inserted knife/toothpick comes out of pie clean

Hoff Thoughts: Every year, I forget and buy the graham cracker crusts, which are not intended for the oven.  Yes, the crust gets a little burnt around the edges, but the end result is not bad.  So don't fret if you pull a Hoff, your pie will not be ruined.

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