Guest guest Posted June 13, 2002 Report Share Posted June 13, 2002 * Exported from MasterCook * Tofu Pumpkin Pie Recipe By :Oregon Conference SDA Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pumpkin puree -- canned 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 11 ounces soft silken tofu (1 box) (do not use low fat) -- processed until smooth 1 each 9-inch unbaked pie shell (gf if necessary) Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Source: " http://www.oregonconference.org/departments/hcs/web1/recipes.htm " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 7g Fat (29.8% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : REVIEW - Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover. Nutr. Assoc. : 0 0 0 0 0 0 5677 2010 Quote Link to comment Share on other sites More sharing options...
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