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Ingredientes
- 14 oz extra firm tofu
- 2 cups canned pumpkin
- 2/3 cup honey
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Direcciones
- preheat oven to 350°
- drain tofu. place in a food processor and process until smooth
- add remaining ingredients. process until well-blended
- pour into pie crust. bake for about an hour
- remove from oven and chill until firm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 84 | |
| Calories from Fat 8 | 10% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 124mg | 4% |
| Total Carbs 17.63g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.14g | 11% |
| Protein 2.5g | 4% |
