Pumpkin Pie
1 package (12 oz.) firm silken tofu
1 can (15 oz.) solid pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 9-inch unbaked pie shellPreheat oven to 425°F. Drain tofu and puree in a blender or food processor until smooth.
Whisk together the pumpkin and sugars in a large mixing bowl. Whisk in the spices and pureed tofu.
Pour the mixture into the pie shell and bake at 425°F for 15 minutes. Lower the oven heat to 350°F and bake an additional 40 to 50 minutes, until filling is set and pie crust cooked throughout. Chill before serving.
Yield: 8 slices. Per slice: 254 calories, 6.5 g fat (1.6 g sat fat), 0 mg cholesterol, 296 mg sodium, 48 g carbohydrate, 5.9 g protein (3.7 g soy protein), .7 g dietary fiber.
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