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Date: | Tue, 18 Jan 2000 16:42:30 -0500 |
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A loooong time ago, someone was asking about pumpkin pie recipes. I just
found this one on the net by accident (I was searching info on Texured
Vegetable Protein.)
April
Pumpkin Pie
1 package (12 ounce) firm silken tofu
1 can (15 ounce) 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 unbaked 9-inch pie shell
Preheat 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 cook throughout. Chill before serving.
Yield: 8 slices. Serving size: 1 slice. Per serving: 220 calories, 7 g fat,
2 g sat fat, 5 g protein,
34 g carbohydrate, 145 mg sodium, 0 mg cholesterol.
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