The thought of going without pumpkin pie this Halloween is far too depressing, but so are all those calories!
This tofu pumpkin pie makes for a lighter offering and it’s quick and easy to make. Make sure you have fun with it too!
Recipe makes one 9 inch pie
Preparation Time: 5 minutes
Cooking time: 1 hour
Ready in: 2 hours
Tofu Pumpkin Pie
18 ounces of lite extra-firm tofu
2 cups of canned (or cooked) pumpkin
1/4 cup of honey
1 tsp vanilla extract
1.5 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
One reduced-fat prepared graham cracker crust (9inch)
Preheat your oven to 350° and drain the tofu. Place the drained tofu into a food processor and process until smooth. After this, add the remaining ingredients and process until well-blended. Pour the mixture into the pie crust and bake for about an hour.
Remove the pie from the oven and chill until firm – it’s as simple as that!
You can find more healthy recipes like this under ‘low fat recipes’ on our LighterLife Blog.
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