Tofu Pumpkin Pie

This is a high-protein, low sugar, low fat version of pumpkin pie. It is a low calorie variation of similar recipes found elsewhere on Livestrong. It's not overly sweet, doesn't have a conventional crust, and might be confused with a sinful and exciting slice of normal pie. 

Prep Time:10 minutes
Cooking Time: 70 minutes
Serves:8
Yield:8 slices

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Ingredients

3 1/2	cups	Canned Pumpkin
8	oz	Extra Firm Tofu
4	oz	Egg Beaters
3/4	tsp	Ground Cinnamon
1/4	tsp	Ground Nutmeg
1/4	tsp	Ground Ginger
1/4	tsp	Ground Cloves
3	tbsp	Organic Raw Blue Agave Nectar
1	cup	All Natural Whole Soy Nutlettes Cereal
2/3	cup	Unsweetened Organic Soy Milk
3	sec.	Canola Cooking Spray

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Directions

1. Set aside the Nutlettes, unsweeten Soy milk and Canola Spray.
2. Mix all remaining ingredients together in blender until smooth. 
3. Use a 9" pyrex pie pan or a 8 by 8 pyrex dish, greased with canola spray. 
4. Moisten the Nutlettes with the soy milk and pat into the bottom and sides of the pyrex dish
5. Cook at 425 for 15 minutes, then turn down oven to 350 and cook for another 55 minutes. Cool before serving. 

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Categories

Course: Dessert
Cuisine Type: American
Main Ingredient: Vegetables

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Nutrition Facts
Serving Size: 8 oz.
Amount per Serving
Calories	117
Calories from Fat	15.4
% Daily Value *
Total Fat	1.71g	2%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	46.72mg	1%
Total Carbohydrate	17.36g	5%
Dietary Fiber	7.14g	28%
Sugars	8.86g
Protein	12.28g	24%

Est. Percent of Calories:
Fat	14%
Carbs	35%
Protein	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.