Dairy-Free Low-Fat Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This comes from the Mori-Nu tofu company. The recipe sounds healthy, but tastes sinful! Ingredients:
1.5 (12 ounce) packages mori-nu extra firm lite tofu |
2 cups canned pumpkin or 2 cups cooked pumpkin |
2/3 cup honey or 2/3 cup maple syrup |
1 teaspoon vanilla |
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas) |
1 unbaked 9-inch pie crust |
Directions:
1. Preheat oven to 350F degrees.
2. Blend tofu in a food processor or blender until smooth.
3. Add remaining ingredients and blend well.
4. Pour into an 8-inch unbaked deep dish pie shell.
5. Bake for approximately one hour.
6. Filling will be soft, but will form up as it chills.
7. Chill and serve.
8. Makes 1 9-inch pie.
9. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
10. Follow directions as above.
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