Dairy-Free Low-Fat Pumpkin Pie

Mirj's Note:

This comes from the Mori-Nu tofu company. The recipe sounds healthy, but tastes sinful!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1.5 (12 ounce) packages Mori-Nu extra firm lite tofu
• 2 cups canned pumpkin or 2 cups cooked pumpkin
• 2⁄3; cup honey or 2⁄3; cup maple syrup
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
• 1 unbaked 9-inch pie crust

Directions:

1. Preheat oven to 350F degrees.
2. Blend tofu in a food processor or blender until smooth.
3. Add remaining ingredients and blend well.
4. Pour into an 8-inch unbaked deep dish pie shell.
5. Bake for approximately one hour.
6. Filling will be soft, but will form up as it chills.
7. Chill and serve.
8. Makes 1 9-inch pie.
9. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
10. Follow directions as above.

Reviews

[Pumpkin Eater]

This needs a little salt to round out the flavors, but otherwise it's good.

[Larry Spaghetti]

This pie tasted fairly good for a tofu based pie. We used a different brand of silken tofu, and it turned out very moist and smooth in consistency. We had this pie alongside two others that were made with fresh pumpkin and with evaporated or sweetened condensed milk, and both were much more flavorful. I might suggest using fresh pumpkin and perhaps a bit more spice for some extra kick.

[justcallmetoni]

In search of dessert options that are healthy with limited or no dairy when I saw this recipe in a tag game. Since I love pumpkin, I knew I had to try it. After consulting with Mirj (the posting chef), I made this not as a pie but as a custard scaling the recipe to 4 servings. Put 3/4 in a mini-casserole and the remaining quarter in a ramekin. The filling for this was just creamy and delicious. I loved the light hint of maple and the way it mingled with the flavor of the pumpkin. One advantage of a recipe such as this is that you can freely taste the filling before baking (no raw eggs) and adjust to taste. As for me, I would probably add a little more pumpkin and maybe some extra pie spice. This is not as sweet as most desserts, so you may want to add sugar, stevia or some other sweetener. For me the sweetness was just fine but I tend to like my custards and desserts this way. Thanks Mirj.