1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 10 servings |
||
| Calories 156 | ||
| Calories from Fat 49 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 201mg | 8% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 25.1g | 8% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 16.4g | ||
| Protein 3.3g | 6% | |
1 (16 ounce) can pumpkin puree
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
From: VeggieVal
On Nov 26, 2009
Easy, lovely, creamy yet solid and truly one of the best pies I have ever tasted. How fabulous to be good for you, too! I made two for Thanksgiving the day before so the overnight chilling and setting was probably helpful. Note that it takes about ten minutes longer for deep dish so cover your pie crust edges if needed. The pics I submitted used vanilla beans instead of cloves or ginger so it was a shade lighter than the regular. This is another marvelous way to introduce 'tofu non-believers' to its variety in baked goods. Thank you!
From: Malice
On Dec 24, 2003
This one was simple and excellent. It fooled every non-vegan that tried it. It's a very delicious and worthy substitute for egg/dairy pumpkin pies. Thanks!
From: fmikef
On Oct 24, 2003
I liked this pretty well. The recipe was easy to follow and had simple ingredients, which is always a plus. Tofu doesn't really substitute for dairy ingredients, if that is what you are looking for--BUT for my family this one is a big winner! Thank you smileyfroggy for putting this adaptation on the site.
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