Friday, October 15, 2010

Pumpkin Pie

    12-16 oz silken tofu, drained
    1 c Pumpkin
    1/2 c Brown Sugar
    1/2c Stevia in raw (measures same as sugar)
    Dash of Sea Salt
    2T. Pumpkin Pie spice
Heat oven to 375 degrees. Pulse Tofu in food processor until smooth. Add pumpkin and do the same until smooth and blended well.
Add remaining ingredients and pulse until thoroughly mixed. Pour into a prepared pie dish you sprayed with non stick canola spray.
Bake 45 minutes.
Allow to cool a little and can be served warm or chilled.
*Add about 1/2c chopped pecans for added flavor...not in NI
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
  • Calories: 80.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.1 g

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