Pumpkin Pie

• Total time: – min
• Cook time: – min
• Prep time: – min

• ½ cup mori-nu tofu, extra firm
• 1½ cups nondairy milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 cups canned pure pumpkin
• ½ cup whole wheat pastry flour
• 2 tsp baking powder
• ½ cup brown sugar
• ¼ tsp salt
• 3 tsp pumpkin pie spice

Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Servings per batch: 9

• Calories: 77
• Fat: 0.60g
• Carbohydrate: 16.40g
• Dietary Fiber: 1.90g
• Sugars: 10.80g
• Protein: 2.50g