Tofu Pumpkin Pie

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* Exported from MasterCook *

 

Tofu Pumpkin Pie

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch deep-dish Whole Wheat Piecrust

1 1/2 pounds firm tofu

1 1/2 cups cooked, canned pumpkin

3/4 cup brown sugar or dark granulated cane juice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

 

Preheat the oven to 350F. Bake the piecrust for 10 minutes and cool.

 

Put the tofu in the blender and puree until smooth. Add the pumpkin, brown

sugar, cinnamon, ginger, nutmeg, and cloves and continue to mix until all

ingredients are thoroughly combined.

 

Pour the mixture into the piecrust and bake for 1 hour. Cool and serve warm or

at room temperature.

 

Description:

" If you only have 1 tofu dessert at Thanksgiving, make it this one.

Prepare more than 1 because your guests will want seconds, thirds, and

fourths. This recipe calls for canned pumpkin, which is always

available, and a storebought crust will save you time. "

Yield:

" 10 slices "

 

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Per Serving (excluding unknown items): 54 Calories; 3g Fat (46.9% calories from

fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0