11 ounces of shelf-stable silken extra firm or firm tofu
1 can (15 ounces) cooked pumpkin puree
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Preheat oven to 325 degrees F. In a food processor bowl, process tofu until smooth. Scrape down the sides of the processor bowl as needed until all the tofu is incorporated and smooth. Add all the remaining ingredients and process until well combined and smooth. Pour into an oven-proof 2-quart dish and bake for 50 minutes until lightly browned on top. Remove from oven and let cool and set for 1 hour. Serve at room temperature or refrigerate until ready to serve. Goes well with ginger snap cookies or cookies of your choice.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Terry Walters, Clean Food cookbook
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