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Pumpkin or Squash Pie

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Pumpkin or Squash Pie

Pumpkin or Squash Pie recipe

 

Yield

12 servings

Prep

30 min

Cook

90 min

Ready

120 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 ¼ cups pumpkin
or winter squash, cooked, mashed
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1 pound tofu
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¼ cup arrowroot flour
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1 tablespoon almond extract
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½ cup honey
or maple syrup
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½ cup sugar
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1 tablespoon vanilla extract
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1 tablespoon coriander
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1 ½ tablespoons molasses
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½ teaspoon salt
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1 each pie shell (9 inch)
baked, 9 inch, fat free
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Ingredients

Amount Measure Ingredient Features
769 ml pumpkin
or winter squash, cooked, mashed
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453.6 g tofu
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59 ml arrowroot flour
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15 ml almond extract
* Camera
118 ml honey
or maple syrup
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118 ml sugar
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15 ml vanilla extract
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15 ml coriander
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23 ml molasses
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2.5 ml salt
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1 each pie shell (9 inch)
baked, 9 inch, fat free
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Directions

Preheat oven to 425.

Combine all ingredients except pie crust in blender.

Pulse until smooth.

Pour into prebaked pie crust.

Bake for 15 minutes.

Lower heat to 250 and bake another 1¼ hours.

Makes 10 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 68028% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 530mg 22%
Total Carbohydrate 37g 37%
Dietary Fiber 9g 37%
Sugars g
Protein 43g
Vitamin A 623% Vitamin C 15%
Calcium 86% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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