Pumpkin Or Squash Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| All newly t, Dessert | 10 | Servings | ||
INGREDIENTS
| 3 1/4 | c | Cooked pumpkin or winter |
| squash mashed | ||
| 1 | lb | Silken tofu |
| 1/4 | c | Arrowroot powder |
| 1 | T | Almond extract |
| 1/2 | c | Honey or maple syrup |
| 1/2 | c | Sugar |
| 1 | T | Vanilla |
| 1 | T | Coriander |
| 1 1/2 | T | Molasses |
| 1/2 | t | Salt |
| 1 | 9-inch fat free, pre baked | |
| pie crust |
INSTRUCTIONS
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 1 1/4 hours. Makes 10 servings. Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 91
Total Fat: 10g
Cholesterol: 0mg
Sodium: 308.7mg
Potassium: 106.8mg
Carbohydrates: 28.5g
Fiber: 1.3g
Sugar: 12.6g
Protein: 4.8g