Guilt-Free Pumpkin Pie – Filling Recipe
Print recipe Ingredients
- 2 15 oz cans of pumpkin
- 1 package of soft tofu (10 oz.), drained
- 1 tablespoon of natural honey
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves
- 1 tablespoon of pure vanilla extract
Directions
| Combine all the filling ingredients in a food processor; blend well. | |
| Pour the blended ingredients into the shell. | |
| Bake at 350°F for one hour, or until a toothpick can be removed from the center of the pie without residue. | |
