Pumpkin or Squash Pie
Pumpkin or Squash Pie recipe
Yield
12 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
pumpkin
or winter squash, cooked, mashed |
|
| 1 | pound |
tofu
|
|
| ¼ | cup |
arrowroot flour
|
|
| 1 | tablespoon |
almond extract
|
*
|
| ½ | cup |
honey
or maple syrup |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | tablespoon |
coriander
|
|
| 1 ½ | tablespoons |
molasses
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
pie shell (9 inch)
baked, 9 inch, fat free |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
pumpkin
or winter squash, cooked, mashed |
|
| 453.6 | g |
tofu
|
|
| 59 | ml |
arrowroot flour
|
|
| 15 | ml |
almond extract
|
*
|
| 118 | ml |
honey
or maple syrup |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 15 | ml |
coriander
|
|
| 23 | ml |
molasses
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
pie shell (9 inch)
baked, 9 inch, fat free |
|
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.
