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! 😀
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
This is No Sugar Added, can be Gluten Free (**see note), and is VEGAN!
- 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
- 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
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!!! 😀
How do you like to use Tofu?