Pumpkin Silk Pie

Source: Barbara Kerr

Gluten Free/Casein Free Pie Crust

Filling:

1/4 cup water

1 Tbsp Ener-G egg replacer

1 --12 ounce box extra firm tofu

1 cup Silk Creamer, french vanilla

3/4 cup milled cane sugar or granulated sugar

1/2 tsp salt

1tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1 can (15oz) 100% pure pumkin

1. In a blender combine water and ener-g egg replacer; blend until frothy.

2. Add tofu and creamer and blend until smooth.

3. Add remaining ingredients and blend again until smooth

4. Pour into one 9 inch pie shell and sprinkle lightly with cinnamon.

5. Bake at 350 degrees F. for 1 hour or until filling appears to be "boiling" slightly around edges.

6. Make filling for one 9 inch pie.