Healthier Pumpkin Pie

This low-fat pumpkin pie has no dairy, so it’s great for those who are vegan or lactose intolerant.

Ingredients

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

Directions

1. Preheat oven to 425° F.
2. Mix the pumpkin and maple syrup (or sugar).
3. Add salt, spices, cornstarch and tofu. Mix thoroughly.
4. Pour mixture into pie shell and bake for 15 minutes.
5. Lower heat to 350° F and bake for another 60 minutes. Chill in refrigerator, and serve.