Pumpkin Pie made with Tofu

Ever since my trip to New York where I tried the delicious Babycakes cupcakes, I have been curious about learning to make my own gluten free and vegan desserts. Since I'm a bit sloppy at baking in general, I decided not to attempt making cupcakes, or anything that requires flours and other important baking ingredients like baking powders, baking sodas, yeast, etc. And that's when I thought of making a pumpkin tofu pie. I seem to always have tofu in the fridge and there was a  can of Trader Joe's organic pumpkin on hand as well.

I found a fairly straight forward gluten free, dairy free, egg free pumpkin tofu pie recipe here. So simple - you just measure the ingredients and then blend everything in the food processor before pouring the mixture in a pie shell. Instead of the pie shell, I made a corn flake and walnuts crust with melted Earth Balance organic coconut spread.

Verdict - Very good consistency and tasted very, very close to pumpkin pie but there were still small hints of a tofu undertone. I think next time I'll use less tofu or more pumpkin then maybe it would have tasted exactly like pumpkin pie. The pie's taste is still great, and I'm going to be making this again.