Pumpkin-tofu pie

Pumpkin-tofu pie

9" pie crust, homemade or frozen
2 C soft tofu
2 C canned or cooked pumpkin
2/3 C honey
1 tsp. vanilla
11/2 tsp. cinnamon
3/4 tsp. powdered ginger
1/4 tsp. ground nutmeg
1/3 tsp. ground cloves

Preheat oven to 350°. Blend tofu in blender or press through a strainer. Put pie crust in pie pan. Mix all other ingredients in large bowl. Pour into pie crust and bake for 1 hour, or until pie crust is golden.

Let cool at room temperature, then refrigerate. Filling will harden as it chills. Serve chilled.

Banana-Sweet Potato Pie

9" pie crust, homemade or frozen
3/4 C brown sugar
21/2 tbsp. flour
1/2 tsp. baking powder
1 tsp. cinnamon and 1/4 tsp. nutmeg
2 tbsp. canola oil
1/2 C rice, almond, or soy milk
large ripe banana, mashed
3 large sweet potatoes, cooked and mashed
2 eggs or egg substitute
1 tsp. vanilla

Preheat oven to 350°. Mix all dry ingredients in large bowl. Add remaining ingredients and mix well.

Put pie crust in pie plate and pour filling mixture into pie crust. Bake for 45 minutes, or until pie crust is golden.

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