Pumpkin pie is one of my favorite desserts. However, I rarely indulge because I know that it is usually loaded with sugar and evaporated milk or cream. Here is a recipe that cuts out the dairy and replaces the refined sugar with maple syrup. It's delicious and better for you. Enjoy!
What you need: A blender 18 oz tofu (firm or extra firm) 2 cups canned or cooked pumpkin 2/3 cup pure maple syrup 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 unbaked 9-inch pie crust (you can buy a whole wheat one)
What you do: Preheat oven to 350° Blend tofu in the blender until smooth Add remaining ingredients and blend well
Pour the mixture into the unbaked pie shell and bake for 50 minutes. (Filling will be soft, but will form as it chills)
Chill and serve to your delighted guests... or just enjoy it yourself
What you get: A delicious pumpkin pie with more protein than your average pumpkin pie (from the tofu) but with absolutely no dairy or refined sugar(depending on your choice of crust).