Pumpkin Pie #2
| 1/2 C |
Maple syrup |
| 1 tsp |
Vanilla |
| 3/4 C |
Nut milk (sweetened with dates) |
| 1/2 tsp |
Salt |
| 1 tsp |
Coriander |
| 2 1/2 C |
Tofu extra firm, mashed (drain off any liquid) |
| 1 Can |
Pumpkin, solid-pack (15 ounces) |
| 1 |
Whole-grain pie crust |
- In blender, combine maple syrup, nut milk, vanilla, salt, and coriander until smooth. Then blend in tofu, 1 cup at a time, until smooth.
- Pour mixture into a mixing bowl, and, using beaters, blend in pumpkin.
- Pour pumpkin mixture into one unbaked 9-inch crust.
- Bake at 350 for 1 hour and 10 minutes.
- Refrigerate before serving.
Slightly modified from the Taste of Health cookbook by Barbara Kerr.
