I wanted to give you a holiday dessert that you can show off to your friends and family. No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spice.
Line your slow cooker with parchment to make the pie easier to remove
Press the crust in and make it as even as you can
Create a ¼-inch lip/crust edge all around.
To make the filling
Rinse the food processor and add the filling ingredients
Process until silky smooth and pour it into the crust. See notes
Place a clean dish towel between the lid and the crock
Cook on high for 90 minutes or until the middle firms ups
The middle will jiggle slightly, which is nomral
Notes
- You can also use use a gluten-free baking blend instead of whole wheat pasty flour- Depending on your slow cooker, you may have left over pie filling. I used a 4quart round slow cooker and used about 1/3 of the pie filling- If you notice a lot of steam coming off the middle after 60 minutes, you can cook with the lid off to help it firm up the last 30 minutes of cooking