Surprise your family with this variation on your traditional pumpkin pie. It’s the perfect choice if someone in your family has a dairy allergy or if you just want to try something new. The tofu “assumes” the flavor of the pumpkin. If you like a slightly darker pie, try molasses instead of honey.
1-1/2 packages Silken Tofu - Lite Firm (or Firm, or Extra Firm depending on desired consistency)
1 cups canned or cooked pumpkin
2/3 cup honey (or sweetener of choice)
1 tsp vanilla
1 unbaked 9" pastry crust
1 Tbsp pumpkin pie spice or next 4 ingredients:
1-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pre-heat oven to 350 degrees.
Blend Silken Tofu - Lite Firm in a food processor or blender until creamy smooth. Add pumpkin, honey, vanilla and spices; blend well.
Pour into a 9" unbaked deep dish pie shell. Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and serve.
Makes: 8 servings (serving size: 1 slice)
Per serving: 122 Calories, 1 g fat; 26 g carbohydrates, 0 mg cholesterol, 4 g protein, 49 mg sodium Note: Nutritional calculation is for filling only.