Ingredients
8 ounces cream cheese, softened
2 eggs
12 cup sugar
23 cup canned pumpkin
4 23 ounces packages tofu, cubed
3 tablespoons milk
1 teaspoon cinnamon
1 prepared graham cracker pie crust
Method
Sources
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Recipe1M+
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees. in blender or food processor, blend cream cheese, eggs and sugar until creamy. remove and put in separate bowl. in blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended. fold pumpkin mixture into cream cheese mixture. pour into crust. bake about 45 minutes until knife comes out clean.