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Tofu Pumpkin Pie Spiced with Cinnamon, Ginger and Cloves

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Tofu Pumpkin Pie Spiced with Cinnamon, Ginger and Cloves

 

 

 

 

 

 

Ingredients:

 

  • 10 ounces soft silken tofu, blended in a blender until smooth
  • 1 16-ounce can of pumpkin
  • 3/4 cup of granulated sugar (you can reduce this to 1/2 cup to reduce calories further)
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 9-inch unbaked pie shell ( a ready-made, low fat pie crust can be substituted here)

Directions:

  1. Preheat the oven to 425 degrees.
  2. Place tofu in the blender and blend until creamy.
  3. Blend the pumpkin and the sugar together and add to the tofu.
  4. Add the salt and spices, mixing until thoroughly blended.
  5. Pour into pie shell and bake at 425 degrees for 15 minutes.
  6. Lower the heat to 350 degrees and bake for an additional 40 minutes.
  7. Serve and enjoy!

Nutrient Analysis (per serving, serves 8)

Calories: 212
Fat: 7g
Saturated Fat: 1g
Protein: 3g
Sodium: 408mg
Fiber: 2g
Carbohydrates: 34g
Cholestrol: 0mg
                            

Recipe provided by Meridan Zerner, Registered Dietitian at Cooper Clinic.