This week I prepared a stuffed squash recipe that I would feel comfortable serving guests for a dinner party or even Thanksgiving. So it was a real treat for us just to have it on a Monday night! Both husband and 10 year old gave it the thumbs up.
1 prepared pie crust
12 ounces silken tofu, firm or extra firm
1 15 ounce can pumpkin puree
1/2 cup maple syrup
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Preheat oven to 350 degrees.
Wrap tofu in paper towels and press to remove excess water.
Place all ingredients (except pie crust) in a high powered blender or food processor and blend until smooth, scraping down sides of container as necessary. Pour into pie crust and bake for 50 minutes or until lightly browned. Remove from oven, cool and serve.