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Recipes>
Dr. Kerrie's Incredibly Famous Pumpkin Pie
2 9-inch deep dish OR 3 shallow pie crusts
1 can (29 oz.) Libby's 100% Pure Pumpkin
1 block (12.3 oz.) Extra Firm Tofu (Mori-Nu Organic)
1 1/4 cups sugar
10 tablespoons water
8 teaspoons EnErG Egg Replacer
2 teaspoons cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon allspice
1 teaspoon ginger
1 teaspoon salt
2 1/2 cups soymilk
Preheat the oven to 425*F. Pre-bake the pie crusts for
about 8 minutes, or until the bottoms are just bubbly.
Place pumpkin, tofu, and sugar in a blender or food
processor; process until uniform in color. In a small
bowl, thoroughly mix the Egg Replacer and water, then fold
into the pumpkin mixture. Add all remaining ingredients to
the pumpkin mixture, and blend until combined. Pour into
the pre-baked pie crusts. Bake at 425* for 15 minutes,
then reduce temperature to 350* and bake for 70 minutes.
Cool on wire rack for 1 hour, then refrigerate.
(by: Kerrie Saunders, PhD for GreatBodies)
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