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Tofu Pumpkin Pie

This recipe from the Cooper Aerobics Center is one of my favorite dessert recipes. It tastes reasonably similar to a crustless but otherwise traditional pumpkin pie, but is missing the heavy cream, eggs, and the like.

10 ounces soft silken tofu, blended in a blender until smooth
1 16 ounce can of pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Spray pie pan with no-stick butter flavored spray. Preheat the oven to 425 degrees Fahrenheit. Cream together the pumpkin and sugar. Add the salt, spices and blended tofu, mixing until thoroughly blended together. Pour into pie pan. Bake at 425 for 15 minutes. Lower the heat to 325 and bake for an additional 40 minutes.

It turns out to be important to process only the tofu in a blender and to do the rest of the mixing by hand -- otherwise, the consistency of the final pie isn't quite right.

I'm thinking of substituting maple syrup for the sugar the next time I make this. 3/4 cup of granulated sugar = 581 calories = just over 2/3 cup maple syrup.

This shines with a bit of whipped topping. You could do it the right way, chilling a bowl in the freezer and then using it to whip some very cold skim milk with a bit of sugar... or you could just cheat like me and use Cool Whip. I don't know what that stuff is made of, but it tastes good, so...

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