This low-fat pumpkin pie has no dairy, so it’s great for those who are vegan or lactose intolerant.
1 can (16 oz.) pureed pumpkin
½ cup maple syrup (or ¾ cup sugar, or sweetener of choice)
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
3 tablespoons cornstarch to firm up the pie filling (optional)
1 package (10-12 oz.) soft tofu
One 9” graham cracker crust pie shell
- Preheat oven to 425° F.
- Mix the pumpkin and maple syrup (or sugar).
- Add salt, spices, cornstarch and tofu. Mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350° F and bake for another 60 minutes. Chill in refrigerator, and serve.