TOFU PUMPKIN PIE

Tofu Pumpkin Pie image

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

Provided by Christopher Sherlock

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 (10.5 ounce) package silken tofu, drained
1 (16 ounce) can pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (9 inch) unbaked pie crust

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g