Recipe for Maple Pecan Pumpkin Pie
Tofu replaces the eggs and milk in this tasty pumpkin pie recipe. The filling is thick, rich, and smooth. This pie is festive and a good choice for holidays and special occasions.
Whipped topping not included in nutritional value for recipe.
Preparation time: 15 minutes
Cook time: 40 minutes
Yield: One 9-inch pie (8 slices)
15-ounce can pumpkin (about 2 cups)
8 ounces silken firm tofu
1⁄2 cup pure maple syrup
1⁄2 teaspoon ground ginger
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1 tablespoon flour
9-inch pie shell
1⁄4 cup chopped pecans
Preheat the oven to 350 degrees.
Place the pumpkin, tofu, maple syrup, ginger, cinnamon, nutmeg, and flour in a blender or food processor and process until smooth.
Pour the pumpkin mixture into the pie shell.
Sprinkle the chopped nuts evenly over the top of the pie.
Bake for about 40 minutes, or until set. Cool and then serve.
Per serving: Calories 236 (From Fat 99); Fat 11g (Saturated 2g); Cholesterol 0mg; Sodium 137mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 5g.