Pumpkin pie

Serves 6 – 8

  • 560g soft tofu
  • 450g pumpkin puree or cooked mashed pumpkin
  • 180ml maple syrup
  • 150g sugar
  • 40g white flour
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 nine-inch unbaked pie shell

Method

  1. Preheat oven to 400F/200C/Gas Mark 6
  2. Peel the pumpkin, scoop out the seeds and dice the flesh into cubes.
  3. Then cook until soft enough to mash. Blend all the ingredients in a blender.
  4. Pour into unbaked pie shell
  5. Bake for 30 minutes, then turn oven down to 350F/180C/Gas Mark 4 and bake for another 30-45 minutes or until filling is set.