Pumpkin Pie Filling (Gluten-Free)

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Ingredients

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  • 10 ounces silken tofu
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup oil
  • 2 tablespoons molasses
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch allspice
  • Pinch ground cloves
  • Pinch salt

Directions

Preheat oven to 350°F.
Blend all ingredients in food processor until smooth.
Pour into par-baked pie shell and bake for 1 hour, or until middle is set.
Remove and let cool.

Recipe from Central Market Shoreline - Culinary Resource Center
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