Crustless Pumpkin Pie
“It is hard to find a crust that is good and has no added fat,” explains Esselstyn. “We have found that crustless pumpkin pie is absolutely delicious. A little Soy Delicious vanilla ice cream or sorbet is good with it.”
one12.3-ounce package lite tofu (firm or extra firm)
one16-ounce can pumpkin purée
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon pumpkin pie spice
1/2 cup oat milk, multi grain, almond or no-fat soymilk
1. Preheat oven to 350 degrees.
2. Place the tofu in a food processor and process until very smooth, scraping the sides often.Remove and place in a large mixing bowl.
3. Add the pumpkin and mix well.Add sugar and spices and mix until very smooth.Add the milk and mix again until well combined.
4. Pour into a glass pie pan.Place in the oven and bake at 350 degrees for 60 minutes.Remove and cool.
For best flavor, chill for at least 2 hours before serving.
