Pumpkin Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 pie
ingredients
- 250 g packet whole wheat biscuits (I used Arnott's Shredded Wheatmeal)
- 150 g soy margarine
- 2 eggs
- 177.44 ml brown sugar, firmly packed
- 473.18 ml pumpkin puree (homemade is best)
- 300 g firm silken tofu, mashed
- 4.92 ml cinnamon
- 2.46 ml ground ginger
- 2.46 ml nutmeg, freshly grated
- 59.14 ml vanilla-flavored soymilk
directions
- Preheat oven to 180C (350F).
- Grease a 24cm spring-form tin- I use a light olive oil spray.
- In a blender or food processor, crush the biscuits to fine crumbs.
- Melt the margarine over gentle heat.
- In a medium bowl, add margarine to biscuit crumbs and combine well.
- Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
- While base is baking, beat eggs together with sugar till light and creamy.
- Add pumpkin puree, tofu, spices and soy milk.
- Blend or process pumpkin mix until smooth.
- Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok).
- Allow to cool- best served at room temperature or slightly chilled.
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Reviews
RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!