Recipe: Tofu Pumpkin Pie

 

Pumpkin pie is a staple at most holiday meals. For most pumpkin pies, you will pay the price in calories (usually 300+ calories per slice), tons of fat and empty carbohydrates. This pie is about 90 calories and one third of the fat and complex carbohydrates, and three times the protein and fiber. You can't beat it!

 

The secret? Tofu replaces the eggs and condensed milk, making this pie vegan-friendly too!

{CLICK HERE TO VIEW THE RECIPE}

Ingredients:

• 16 oz. canned pumpkin (you can substitute sweet potatoes or squash too!)
• 8-10 oz. tofu
• ¼ cup Splenda brown sugar
• ½ tsp. salt
• 2 tsp. ground cinnamon
• ¼ tsp.ground ginger
• ¼ tsp. ground cloves
• ¼ tsp allspice
• 1 – 9-inch pie shell (or go without and make it healthier!) 

Directions:

1. Preheat oven to 425 degrees

2. Puree the tofu in a blender

3. Pour tofu puree into mixing bowl

4. Combine tofu, pumpkin, and all spices

5. Pour mixture into pie shell

6. Bake at 425 degrees for 15 minutes

7. Reduce to 350 degrees and bake for 40 minutes

8. Cool or chill and serve






Make mini pies for your upcoming party!

**You can pour the batter directly into paper muffin liners and cut the calories in half.

1.  Line muffin pans with muffin liner cups

2.  Roll out reduced fat crescent rolls and cut each in half (you should have 16 pieces).

3.  Press each piece of dough into a muffin cup.

4.  Make tofu pumkin batter per the instructions above.

5.  Pour the batter equally into the 16 muffin cups.

6.  Bake at 425 degrees for 20 minutes.

7.  Remove the pies to cool.

8.  Once cool, unwrap the pies from the paper liner cups.



If you need help finding healthier recipes or converting your favorites, please e-mail me at HealthyandFitLife@gmail.com.