Reader Request: NO SUGAR ADDED PUMPKIN PIE! + I Am So Thankful

Pumpkin Pie.

Whenever I eat Pumpkin Pie, I always feel the Spirit of Thanksgiving.

Thanksgiving is one of the most popular times to feel gratitude. Thanksgiving time is a time of retrospect, a time I more dedicatedly reflect on how blessed I am in my life. Also with what is happening in Japan with the Earthquakes and such, I am reminded about how blessed I truly am.

Some of the blessings I think about include how the Lord never gave up on me; how my family is always there for me; how my friends always lift me up when I am down; how Chip— my Kittycat–always makes me feel better; how YOU are the best readers EVER! YOU make blogging so much fun; and how Pumpkin Pie makes my taste buds dance! 😉

I strive to keep the Spirit of Thanksgiving with me throughout the year, and one of the easiest ways I do that is to make me some Pumpkin Pie. 🙂

Not only is this Pumpkin Pie have No Sugar Added, but it has TOFU in it! 😀

A little while back, Matt @  The Athlete’s Plate asked what was our favorite way to use tofu, and I told him I liked to use it in PUMPKIN PIE! 😀

One of my lovely friends devoured a slice of My NO SUGAR ADDED Pumpkin Pie and fell in love with it. She asked me for my recipe, and I gave her my word I’d share my recipe with her.

Now I am going to share it with you. 🙂

No Sugar Added Pumpkin Pie

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This is No Sugar Added, can be Gluten Free (**see note), and is VEGAN!

Ingredients

Filling

• 15oz can of pumpkin purée
• 14oz soft (silken) tofu
• 1 1/2 cup chopped dates
• pinch of salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• a dash each of ground allspice and cloves

Crust (based on this recipe from Bob Red Mill’s)

• 1 1/4 cups whole wheat flour (or oat flour to make GLUTEN FREE)
• 3 tablespoons Smart Balance Spread
• 1/2 tsp ground cinnamon
• 4-5 Tablespoons ICE cold water
• 1/4 tsp salt

Directions

Combine the Tofu and Pumpkin in either a Blend-Tec, Vita-Mix, or what-ever-you-have blender.

Add Dates and Spices. BLEND ’em up!

Make the Crust:

Use a fork and mash together the Smart Balance, cinnamon, and flour.

Then, add the COLD water one tablespoon at a time.

You want to just add enough to make it dough-like. Not dry, but not sticky.

Once the dough forms, roll it out on a lightly floured surface.

Form into the pan (I used a 10-inch pie pan).

Imperfect-looking crusts give it more character. 😀

Pour in the filling.

Bake @ 350*F for about 50-55 minutes, or until fork inserted in the center comes out pretty clean.

Let cool and then enjoy!

I like to refrigerate my pies and enjoy them the next day. It gives the flavors some extra time to merge. 😀

Cut yourself a slice and DEVOUR!!! 😀

I may just have a slice for Breakfast tomorrow! Or for Lunch, after my CLEP test. 🙂

How do you like to use Tofu?

xoxox,

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