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Pumpkin Pie - Tofu Style
1 package (12 oz) firm silken tofu
1 can (15 oz) solid pumpkin
1/2 cup brown sugar
1/4 cup sugar (may substitute Splenda)
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice
1 unbaked 9-inch pie shell
Preheat oven to 425 degrees. Drain tofu and puree in a
blender or food processor until smooth. In a large bowl, whisk
together pumpkin and sugars. Next, whisk in the tofu and
spices. Pour into the unbaked pie shell and bake at 425
degrees for 15 minutes. Reduce oven temperature to 350 degrees
and bake an additional 40-50 minutes until filling is set and
pie crust is cooked throughout. Chill before serving. May top
with reduced fat whipped topping. Yield: 8 slices.
Per Serving: Calories: 220,
Fat: 7 grams, Saturated Fat: 2 grams, Protein: 5 grams,
Carbohydrate: 34 mg, Sodium: 145 mg, Cholesterol: 0 mg |
