zimngir
October 24th, 2004, 02:43 PM
Mori Nu Low Fat Pumpkin Pie by zimngir
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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NON-DAIRY, LOW-FAT PUMPKIN PIE
Servings: 8
Ingredients
1-1/2 packages Mori-Nu Silken Lite Extra Firm Tofu*
2 cups canned or cooked pumpkin
2/3 cup honey or maple syrup
1 tsp. vanilla
1 Tbsp. pumpkin pie spice or next 4 ingredients
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust or a Keebler Reduced Fat Graham Cracker Crust
* For lighter texture, use Mori-Nu Silken Lite Firm Tofu
Instructions:
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Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree F oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.
This is pretty good, it was the first vegan pumpkin pie I ever made.
Additional comments:
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Nutritional Notes
Provides 2g of fiber per serving
Nutritional Facts
Calories: 122 Fat: 1g Carbohydrates: 26g
Sodium: 49mg Cholesterol:: 0mg Protein: 4g
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
NON-DAIRY, LOW-FAT PUMPKIN PIE
Servings: 8
Ingredients
1-1/2 packages Mori-Nu Silken Lite Extra Firm Tofu*
2 cups canned or cooked pumpkin
2/3 cup honey or maple syrup
1 tsp. vanilla
1 Tbsp. pumpkin pie spice or next 4 ingredients
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust or a Keebler Reduced Fat Graham Cracker Crust
* For lighter texture, use Mori-Nu Silken Lite Firm Tofu
Instructions:
-----------------------------------------------------
Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree F oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.
This is pretty good, it was the first vegan pumpkin pie I ever made.
Additional comments:
-----------------------------------------------------
Nutritional Notes
Provides 2g of fiber per serving
Nutritional Facts
Calories: 122 Fat: 1g Carbohydrates: 26g
Sodium: 49mg Cholesterol:: 0mg Protein: 4g
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.