Ingredients
  • 1   recipe Oil Pastry (see recipe below)
  • 1  12.3 ounce package light firm silken-style tofu (fresh bean curd)
  • 1  15  ounce can pumpkin
  • 2/3  cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
  • 1   teaspoon ground cinnamon
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground ginger
  • 1/8  teaspoon ground cloves
  •  Light frozen whipped dessert topping, thawed (optional)
  •  Ground cinnamon (optional)
  •  Chopped crystallized ginger (optional)
Oil Pastry
  • 1 1/3  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/4  cup cooking oil
  • 1/4  cup fat-free milk

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How to Make the Perfect Pumpkin Pie

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Directions
1. 
Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.
2. 
Place tofu in a blender. Cover and blend until very smooth, stopping to scrape down side of container as necessary. Add pumpkin, sugar, the 1 teaspoon cinnamon, the salt, ginger, and cloves. Cover and blend until well mixed. Pour pumpkin mixture into pastry-lined pie plate, spreading to an even layer.
3. 
To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 30 minutes more. Cool on a wire rack. Cover and refrigerate within 2 hours.
4. 
To serve, if desired, top with whipped topping, additional ground cinnamon, and crystallized ginger.
Oil Pastry
1. 
Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.
2. 
Place tofu in a blender. Cover and blend until very smooth, stopping to scrape down side of container as necessary. Add pumpkin, sugar, the 1 teaspoon cinnamon, the salt, ginger, and cloves. Cover and blend until well mixed. Pour pumpkin mixture into pastry-lined pie plate, spreading to an even layer.
3. 
To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 30 minutes more. Cool on a wire rack. Cover and refrigerate within 2 hours.
4. 
To serve, if desired, top with whipped topping, additional ground cinnamon, and crystallized ginger.

Note

  • *Sugar Substitute:

    Choose Equal Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.

    PER SERVING WITH SUBSTITUTE: same as above, except 164 cal., 24 carbo. Exchanges: 0.5 other carbohydrates.

nutrition information

Per Serving: cal. (kcal) 190, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 3, sodium (mg) 151, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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