Pumpkin Tofu Pie Or Pumpkin Tofu Custards Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
• Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

Steps:

• Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
• Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
• Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
• VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

Steps:

• Preheat oven to 425°F
• Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
• Pour mixture into pie shell and bake for 15 minutes.
• Lower heat to 350 F and bake for another 40 minutes.
• Chill and serve.

Steps:

• Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Steps:

• Preheat the oven to 425°F. Press the piecrust into an ungreased 8-inch pie pan.
• Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. (You may have to stop the blender and push down the ingredients a couple of times.) Pour the mixture into the piecrust and bake for 15 minutes. Turn down the oven to 350°F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center. Remove from the oven and cool completely before serving.
• food trivia
• Pumpkin pie's primitive cousin, pumpkin pudding, originated with the early American colonists in New England. They sliced off the top of a pumpkin and removed the seeds. They then filled the inside with milk, spices, and honey and baked it in hot ashes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
• Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
• Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
• Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Steps:

• Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
• Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
• Meanwhile, cut pumpkin into 3/4-inch cubes.
• Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
• Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.