Here is my favorite pumpkin pie recipe that I have tweaked over the years to make it as healthful while tasting dee-lish! I’ve removed all dairy which slashes the saturated fat and replaced processed sugar with much less maple syrup. Using tofu instead of heavy cream not only reduces the calories and makes the pie vegan-friendly, but also adds protein to your pie, making it more of a complete meal. Yes, you heard me. Sometimes I like to eat this for breakfast!
What you need:
18 oz. of firm or extra firm tofu
2 cups of canned or cooked pumpkin
2/3 cup pure maple syrup
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 nine-inch pie crust (you can buy a whole wheat frozen pie crust)
What you do:
Preheat the oven to 350 degrees. Blend tofu in the blender until smooth. Add remaining ingredients and blend well. Pour the mixture into the pie crust and bake for 50 minutes. The filling will be soft but will firm as it chills. Chill and serve to your favorite guests. Or eat it yourself, guilt free! Not in one sitting, of course.