Non-Dairy Pumpkin Pie
1/3 C. Honey
3 T. + 1 tsp. Brown Sugar, not packed
1 2/3 C. Mori-Nu Lite tofu, extra firm
1 C. Pumpkin, canned
1/8 tsp. Salt
1 - 2 tsp. pumpkin pie spice
1 - 9" Graham cracker crust, Arrowhead Mills -(There was a reason for using this brand but I don't remember- but you can use what you would like.)
1. Preheat oven to 400 degrees.
2. Blend first 6 ingredients until creamy, stopping blender to stir contents.
3. Pour into pie shell and bake for 30 minutes at 400 degrees, reduce heat to 350 and continue baking or an additional 35 minutes. May cover edge of crust half way through baking cycle to prevent over baking.
4. Chill completely before serving.
5. Delicious served with Cashew topping. (I will share this recipe later)
I was very surprised at how good this pie tasted. It is a recipe(as is all the recipes I have shared so far) worthy of being added to my recipe binder. I will show that on another post. I hope you all have a great day! :o)
Subscribe to:
Post Comments (Atom)
-
Yea, though I walk through the valley of the shadow of death, I will fear no evil... Assurance ...our Sav... -
Just thought I would take a little bit of time today to share a few things with you all. Kind of a this and that kind of post. First ... -
It just happens that I have noticed a theme for this week. And that it to be kind. Be kind to those you come in contact with. Yo...
No comments:
Post a Comment
Hello~ I love getting your comments. I have made a few changes to make things a little easier for you and hoping a more enjoyable experience for both you and I. Have a blessed day! :o)