llumc - pumpkin tofu pie

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* Exported from MasterCook *

 

Pumpkin Tofu Pie LLUMC

 

Recipe By :Loma Linda University Medical Center

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pie crust (9 inch)

1 1/2 cups cooked or canned pumpkin

2 tablespoons cornstarch

1 egg (optional)

1/4 teaspoon salt

1 cup soft tofu

1/2 cup brown sugar

1/2 cup 1% low-fat milk or soy milk

2 teaspoons pumpkin pie spice

 

Step 1: Preheat oven to 400 degrees. Prepare pie crust of your choice and

prebake 5 to 7 minutes. Remove and cool. Reduce oven heat to 350 degrees.

 

Step 2: Combine the tofu, pumpkin, cornstarch, sugar, spice, and salt in a

blender or food processor and blend until very smooth. Pour into prebaked pie

shell. Bake for 1 hour or until knife inserted in center comes out clean. Cool

on a rack. Serve at room temperature. Store unused portions in refrigerator.

 

Nutritional analysis per serving:

Calories: 105

Protein: 3.3g - 13%

Carbohydrate: 21g - 73%

Fat: 1.7g - 15%

 

Diabetic Exchange:

1 Fruit + 1/2 Bread

 

Source:

" Eating Well: A Sampling of Favorite Vegetarian Recipes from LLU "

Copyright:

" 2000 LLUMC: Center for Health Promotion (1-877-LLUMC-4U) "

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Per Serving (excluding unknown items): 176 Calories; 7g Fat (33.3% calories from

fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 251mg

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

Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4652 0 2130706543 0 5680 0 20000 0

 

 

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