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1 pie
suggest servings
| 1 1/2 | cups | cottage cheese | creamed |
| 1 | cup | pumpkin (canned) | |
| 3/4 | cup | liquid egg substitute | |
| 8 | tablespoons | brown sugar | |
| 2 | tablespoons | vanilla extract | |
| 1 1/2 | teaspoons | pumpkin pie spice | |
| 1 | pinch | salt | |
| 1 | x | graham cracker pie crust |
Preheat oven to 300 degrees F.
Process cottage cheese, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt.
Blend until smooth.
Pour mixture into crust.
Bake until set and chill before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 30.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 194% | Vitamin C | 4% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
The directions are plan, simple and to the point. Thank you for making the directions very easy to follow :)
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