Dairy-Free Low-Fat Pumpkin Pie Recipe #14820
This comes from the Mori-Nu tofu company. The recipe sounds healthy, but tastes sinful!
by Mirj
1¼ hours | 15 min prep
SERVES 8
- 1 1/2 (12 ounce) packages Mori-Nu extra firm lite tofu
- 2 cups canned pumpkin or cooked pumpkin
- 2/3 cup honey or maple syrup
- 1 teaspoon vanilla
- 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
- 1 unbaked 9-inch pie crust
- Preheat oven to 350F degrees.
- Blend tofu in a food processor or blender until smooth.
- Add remaining ingredients and blend well.
- Pour into an 8-inch unbaked deep dish pie shell.
- Bake for approximately one hour.
- Filling will be soft, but will form up as it chills.
- Chill and serve.
- Makes 1 9-inch pie.
- Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
- Follow directions as above.
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5 stars