July 30, 2010, Newsletter Issue #318: Tofu Pumpkin Pie
Tip of the Week
A great healthy version of this holiday favorite.
1-1/2 pkg firm silken tofu
1-3/4 cups pumpkin canned
2/3 cup maple syrup or honey
1 tsp vanilla extract
1-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp each ground nutmeg and cloves
Blend tofu in a food processor or blender until creamy smooth. Add remaining ingredients and blend well. Pour into prepared crust and bake at 375 F for one hour or until the middle of the pie is set.
(Try this with the Crumb Crust in the recipes category and the non-dairy whipped cream in the Omitting Dairy category for a great holiday dessert!)
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