This creamy, tangy pie is so refreshing and takes cranberry to the next level. Not just for Thanksgiving!
12 oz fresh or frozen cranberries
1 cup granulated sugar
1 juicy orange
8 ounce package tofu cream cheese
12 ounce package silken tofu
1 teaspoon pure vanilla extract
1 prepared graham crust
Preheat oven to 350 degrees F.
In a small saucepan, cook the cranberries and sugar 10 minutes, until softened and thickened. Remove from heat.
Zest the orange and add to the mixture.
Squeeze the juice from the orange into the mixture.
Combine the mixture and the rest of the ingredients in a blender or food processor. Blend until smooth.
Pour the mixture into the pie crust and bake for 14 minutes. There may be a bit of extra mixture for you to enjoy while the pie bakes.
Let the pie cool and refrigerate several hours or overnight prior to serving.