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Praline Pumpkin Pie

1 (9-inch) unbaked pastry shell
1 (12 oz.) package firm silken tofu
1 cup sour cream
1 (15 oz.) can pumpkin
1 cup firmly packed light brown sugar
1 egg
1 Tbs flour
1 Tbs pumpkin pie spice
1/2 tsp salt

Preheat oven to 425° F. In food processor or blender, combine tofu and sour cream; add pumpkin, sugar, egg, flour, pie spice and salt. Process until smooth. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350° F; bake 40 minutes. Sprinkle with Praline Topping around edge of pie. Bake 10 minutes longer. Cool. Garnish as desired.

Praline Topping:
1 cup chopped pecans
1/4 cup firmly packed light brown sugar
3 Tbs margarine, melted

In small bowl, combine chopped pecans and light brown sugar with melted margarine.

Yield: 8 slices. Serving size: 1/8 slice. Per serving: 458 calories, 26 g fat (7 g sat fat), 7 g protein (3 g soy protein), 52 g carbohydrate, 340 mg sodium, 39 mg cholesterol, 3 g dietary fiber.

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