Ingredientes para Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs
- Pumpkin Puree
- Brown Sugar
- Splenda Sugar Substitute
- ½ teaspoon salt
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Allspice
- Soft Tofu
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Cómo preparar Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs
- Preheat oven to 425°F (220°C). Lightly grease a pie dish with cooking spray.
- Combine 14 oz (400g) silken tofu, 1 (15 oz) can pumpkin puree, ¾ cup packed light brown sugar, and 1 teaspoon vanilla extract in a food processor. Process until completely smooth and creamy.
- Add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and ¼ teaspoon ground allspice. Blend until well combined.
- Pour the mixture into the prepared pie dish.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until a knife inserted near the center comes out clean. The center might still be slightly jiggly.
- Let the pie cool completely on a wire rack before chilling in the refrigerator for at least 2 hours to allow the flavors to meld and the pie to set. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
0g
Carbs
4g
