Non-Dairy Pumpkin Pie

[keljonma]

Non-Dairy Pumpkin Pie
Serves 8

1 - 9 inch unbaked pie crust
2 cups cooked pumpkin
2 eggs
1/3 cup maple syrup, honey, or rice syrup
pinch of salt
1 1/2 tsp pumpkin pie spice
1 package silken tofu

Preheat oven to 425°F.

Blend all filling ingredients in a blender or with a mixer.

Pour into unbaked pie shell and bake for 15 minutes. Reduce temperature to 350°F and bake an additional 45 minutes or until set.

Nutritional Facts Per Serving: 249 calories, 6 g protein (10%), 9 g fat (33%), 35 g carbohydrates (57%), 53 mg cholesterol, 86 mg sodium

Exchanges: 2 starch/bread, 1/2 med. fat meat, 1 fat

[millipede]

thanks... we don't eat eggs... and I'm not a fan of tofu... but this may help us in our quest for a pumpkin pie recipe that will fit our diet. My wife likes experimenting with some recipes. She's figured out some other pies really well... just hasn't got the pumpkin pie right yet.