Healthy Pumpkin Pie

This pumpkin pie filling contains no dairy and no refined sugar .
It's super simple to prepare and a great way to simplify your cooking for the holidays.

Healthy Pumpkin Pie

What you need:  
A blender  
18 oz tofu (firm or extra firm)
2 cups canned or cooked pumpkin  
2/3 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 unbaked 9-inch pie crust

What you do: 
 Preheat oven to 350°
Blend tofu in the blender until smooth
Add remaining ingredients and blend well
Pour the mixture into the unbaked pie shell
Bake for 50 minutes. (Filling will be soft, but will form as it chills)
Chill and serve to your delighted guests... or just enjoy it yourself 

What you get: 
A delicious pumpkin pie 
with more protein than your average pumpkin pie (from the tofu)
but with absolutely no dairy or refined sugar (depending on your choice of crust)

Happy Holidays!  
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