Healthy Pumpkin Pie

Guest post by Trish, owner of the blog, I am Succeeding.


12-16 oz silken tofu, drained
1 c Pumpkin
1/2 c Brown Sugar
1/2 c Stevia in raw (measures same as sugar)
Dash of Sea Salt
2T. Pumpkin Pie spice

Heat oven to 375 degrees. Pulse Tofu in food processor until smooth. Add pumpkin and do the same until smooth and blended well.

Add remaining ingredients and pulse until thoroughly mixed. Pour into a prepared pie dish you sprayed with non stick canola spray.

Bake 45 minutes.

Allow to cool a little and can be served warm or chilled.

*Add about 1/2c chopped pecans for added flavor…not in NI

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving

  • Calories: 80.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.1 g

About the Author: Trish blogs about her journey to becoming a healthy and active Mom, wife and woman at and shares her recipes she creates along the way.

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