Tofu Pumpkin Pie
This is great for a holiday dinner! You can also serve this as a crustless pumpkin pudding.
1 pkg (10.5 oz) firm silken tofu
1 can (15 oz) mashed pumpkin
1/2 cup brown sugar
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 unbaked 9" pie shell (see Soy Oil Pie
Crust)
Preheat the oven to 425°.
Drain tofu well, then purée in a blender until smooth.
In a mixing bowl, whisk together the pumpkin and the sugars. Whisk in the spices and the puréed tofu.
Pour the mixture into the pie shell and bake at 425° for 15 minutes. Lower the heat to 350° and bake for an additional 40 minutes. Chill before cutting into eighths and serving.
Yield: one 9" pie (8 wedges) Serving size: 1 wedge
Per serving with Soy Oil Crust: 233 calories, 8 g total fat (1.1 g sat fat), 5 g pro, 37 g carb, 1.6 g fiber, 21 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1/2 other carbohydrate, 1/2 vegetable, 1-1/2 fat
Per serving without crust: 116 calories, 1 g total fat (0.1 g sat fat), 3 g pro,
25 g carb, 1.1 g fiber, 20 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 vegetable