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    Tofu Pumpkin Pie


    Source of Recipe


    .
    Tofu Pumpkin Pie

    Allrecipes.com
    Recipe by: Christopher Sherlock
    21 reviews rate this recipe 4.5 of 5 stars.
    8 servings
    Prep 5 min. - Cook 55 min. + Cooling time

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

    Ingredients:
    1 (10.5 ounce) package silken tofu, drained
    1 (16 ounce) can pumpkin puree
    3/4 cup white sugar
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 (9 inch) unbaked pie crust

    Directions:
    1. Preheat an oven to 450 degrees F (230 degrees C).

    2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.

    3. 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.


    • Editor's Notes:
    • If cooking for an allergen-sensitive person, double check the pie crust ingredients.
    • Vegan pie crusts can be made with shortening, vegan margarine, or oil.

    1 slice equals: Calories: 230 kcal; Fat: 8.7 g; Carbohydrates: 34.9g; Protein: 4.6 g; Cholesterol:
    0 mg; Sodium: 413 mg

 

 

 


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