Serves 8
The silken tofu in this take on traditional pumpkin pie makes for a creamy texture. Add a bit more pumpkin pie spice than the recipe calls for, if desired.
Ingredients
2 cups pumpkin purée
2 eggs
1/3 cup maple syrup, honey, or rice syrup
Pinch of salt
1 1/2 teaspoons pumpkin pie spice
1 (14-ounce) package silken tofu
1 (9-inch) unbaked pie crust (in pie pan)
Method
Preheat oven to 425°F. Put pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu into the blender and purée until smooth. Pour pumpkin mixture into unbaked pie shell and bake for 15 minutes. Reduce temperature to 350°F and bake an additional 45 minutes, or until set.
Nutrition
Per serving (1 slice/154g-wt.): 170 calories (70 from fat), 8g total fat, 1.5g saturated fat, 55mg cholesterol, 160mg sodium, 22g total carbohydrate (2g dietary fiber, 10g sugar), 5g protein
Tags: Family Friendly, Entertaining, Cooking with Kids, American, Dairy Free, Vegetarian
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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