Tofu Pumpkin Pie
(Serves 8)
1 package (10.5 oz) firm tofu
1 can (15 oz) mashed pumpkin
½ cup brown sugar
¼ cup white sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 unbaked 9″ pie shell
Preheat oven to 425º
1. Drain tofu well and puree in blender until smooth.
2. In a mixing bowl, whisk together pumpkin and sugars. Whisk in the spices and the pureed tofu.
3. Pour the mixture into the pie shell and bake at 425º for 15 minutes. Lower the heat to 350º and bake for an additional 40 minutes. Chill before cutting into eighths.
Per serving without crust: Per serving with crust
116 calories 206 calories
1 gram of fat 6 grams of fat
3 grams protein 4 grams of protein
25 grams of carbohydrate 36 grams of carbohydrate
1.1 gram of fiber 1.1 gram of fiber
