Delicious Dairy-Free Pumpkin Pie - cooking recipe

Ingredients

796 ml canned pumpkin
349 g silken firm tofu
2/3 cup unsweetened soymilk
4 eggs, lightly beaten
2 cups unpacked brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mace
2 deep-dish pie crusts

Preparation

Preheat oven to 450 degrees F.
In a blender, combine and blend tofu and soy milk until very smooth.
In a large bowl, combine sugar, salt, cinnamon and mace.
Add eggs.
Add pumpkin, making sure mixture is well blended.
Add tofu/soy milk mixture and blend well.
Pour into pie shells.
Bake at 450 for 20 minutes.
Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
Let cool completely before eating.