Make a BPA-free pumpkin pie
What's better than making pumpkin pie with your family? No, not getting a store-bought pie and eating it in front of the TV. Making BPA-free pumpkin pie!
Photo: pbody 
- 3/4 lb. firm tofu
- 2 cups pumpkin puree (if you use pumpkin butter, taste before adding any spice/sugar)
- 1 cup brown or raw sugar
- 2 Tbsp vegetable oil (safflower, canola or corn)
- 2 Tbsp molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp sea salt
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
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Blend or process until smooth
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add to pie shell; and bake for at least 350 degrees F for 1 hr., or until firm and knife inserted in center comes out clean.
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Comments
If you don't have access to fresh pumpkin or time to prepare it, Trader Joe's organic canned pumpkin is BPA-free. I received the following email from their customer relations department today after inquiring about it:
Hello,
Thank you for contacting us, and we do truly appreciate your interest in our Trader Joe's canned products. In response to your inquiry, BPA (Bisphenol A) which is used in manufacturing the plastic (resin enamel) lining of canned goods, prevents spoilage..... More
I never thought of stuffing and oven roasting a small sugar pumpkin, but this is definitely going to be the star of my next family meal (this weekend) http://bit.ly/2VU3fO
Believe it or not, organic coconut milk works great instead of sweetened condensed milk or cream, especially if people have dairy allergies.
