Tofu Pumpkin Pie
1can (16 ounces) pureed pumpkin
3/4 cup sugar (raw )
1/2 teaspoon salt
1teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender until smooth
1 9-in unbaked pie crust
For pie shell I use wheat free granola (about 2 cups) and I soak it in about 8 oz of apple juice. Then I press it into a 9″ pie plate and fill with pumpkin pie filling in this recipe and bake.
Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Don’t use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.
Nutrition Information: calories-195; fat-6g; saturated fat-2g
Preparation time: about 1 hour + chilling time
This is the best pie ever…
Posted by Rreny to http://drfuhrman.com/
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