Healthy Pumpkin Pie Recipe - Cooking Index
Healthy Pumpkin Pie Recipe - Cooking Index
| 1 | Unbaked 9" pie shell | |
| 1 | Soft tofu - (12.3 oz) | |
| 2 cups | 474ml | Canned cooked pumpkin |
| 3/4 cup | 120g / 4.2oz | Brown sugar |
| 1 tablespoon | 15ml | Canola oil |
| 1 | Egg | |
| 1 1/2 teaspoons | 7.5ml | Cinnamon |
| 3/4 teaspoon | 3.8ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/8 teaspoon | 0.6ml | Ground cloves |
Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients blend well.
Pour into a 9-inch unbaked piecrust. Bake in a preheated 350 degree oven for approximately one hour. Filling will be soft, but will firm as it cools. Chill and serve.
This recipe yields 8 servings. Serving size: 1/8 of recipe.
Exchanges Per Serving: 2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories - 244; Calories From Fat - 90; Total Fat -10g; Saturated Fat - 3g; Cholesterol - 32mg; Sodium - 136mg; Total Carbohydrate - 33g; Dietary Fiber - 0g; Sugars - 21g; Protein - 5g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
7 (1 votes)
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