Tuesday’s Taste Tempters 9.28.10

Tuesday’s Taste Tempters 9.28.10

Posted: Tuesday, September 28, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe has been submitted by Steviva Brands Inc.

Pumpkin Pie the New-Fashioned Way
1 container silken firm tofu, drained
1 can or pumpkin or 1 1/2 cups of cooked pumpkin
1 cup Fructevia, Steviva Brand Stevia Blend or 1/8 teaspoon of Steviva Brand Stevia Powder
a dash salt
4 teaspoons pumpkin pie spice
1 tablespoon molasses 
1 pie crust

Heat oven to 375 degrees. 
Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine’s blades.
Add the cooked pumpkin and blend some more, occasionally stopping the machine to scrape the mixture down. The result should be a light orange-colored smooth paste with no lumps.
Put the paste into a large mixing bowl and add Fructevia, Steviva Brand Stevia Blend or a teaspoon of Steviva Brand Stevia Powder, molasses, salt and spices.
Mix well and spoon it into the pie crust. 
Bake 30 to 40 minutes or until the crusts are dark brown; but not burned.

Published in The Messenger 9.28.10

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