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Pumpkin Pie

Source: Tofu Cookery by Louise Hagler
Makes One 9” pie

1 unbaked 9” low fat pie shell
¾ pound Silken tofu (squeeze all the liquid out)
1 (16oz) can pumpkin puree
1 cup sucanant or brown sugar
2 Tbsp. oil
1 Tbsp. molasses
1 ½ tsp cinnamon
1 tsp. salt
¾ tsp. ginger powder
½ tsp. nutmeg

Preheat Oven to 350 degrees. Blend all ingredients in a food processor until very well mixed. Pour into the pie shell and bake for 1 hour or until cracks start to appear in the filling. Chill for at least 2-3 hours before serving.
Serve with Whipped Tofu Topping for a decadent finish.

Serves 8: Per serving: 285 calories, 7.7g fat, 1.2g sat fat, 51g carbohydrate, 4.6g protein, 2.3g fiber.