Pumpkin or squash pie
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Cooked pumpkin or winter squash, mashed |
| 1 | pounds | Silken tofu |
| ¼ | cup | Arrowroot powder |
| 1 | tablespoon | Almond extract |
| ½ | cup | Honey or maple syrup |
| ½ | cup | Sugar |
| 1 | tablespoon | Vanilla |
| 1 | tablespoon | Coriander |
| 1½ | tablespoon | Molasses |
| ½ | teaspoon | Salt |
| 1 | 9-inch fat free; pre baked pie crust | |
Directions
Preheat oven to 425.
Combine all ingredients except pie crust in blender. Pulse until smooth.
Pour into prebaked pie crust.
Bake for 15 minutes. Lower heat to 250 and bake another 1¼ hours. Makes 10 servings.
Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997