Pumpkin Pie (Crustless)

Ingredients

• 2 tsp double-acting baking powder 
• 0.5 cup brown sugar 
• 2 cups pumpkin pure canned
• 2 tbsp cornstarch 
• 1.5 cups plant-based milk 
• 3 tsp pumpkin pie spice 
• 0.3 tsp salt 
• 0.5 cup mori-nu tofu firm
• 1 tsp vanilla extract 
• 0.5 cup pastry flour whole wheat

Equipment

• food processor
• oven
• blender
• plastic wrap
• pie form

Directions

1. Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically.
2. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined.
3. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours. Nutritional Information
4. Amount Per Serving
5. Calories
6. Fat
7. 90g
8. Carbohydrate
9. 80gDietary Fiber2.10gSugars9.80gProtein2.40g