Friday, November 13, 2009

PUMPKIN PIE... with a healthy twist!

Thanksgiving is coming and I have been searching out recipes and ideas that will allow me to make an amazing meal that has some healthy elements. I just came across this Tofu Pumpkin Pie recipe on The site includes a lot of information on macrobiotic eating. Incorporating macrobiotic eating concepts into your already balanced and healthy diet routine can help you add additional veggies into your repertoire. I am exploring the macrobiotic philosophies intently and will update my blog with anything that is worth sharing....

This recipe looks like it will be delicious. I have not tried it yet. I plan on giving it a test run before Thanksgiving. It has to taste amazing in order for my brother and Nephew to be tricked into eating it....

Give it a go and post your findings!

Tofu Pumpkin Pie


1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

Preheat oven to 425 F.
Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don't use the low fat tofu, then the pie tastes like it was made with tofu.

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