SOY FOR THE REST OF US

Cinderella's Carriage Transformed

MOST OF US REMEMBER HOW CINDERELLA’S FAIRY GODMOTHER
transformed an ordinary pumpkin into a magical carriage of gold and crystal. Abracadabra! We will now take a seasonal favorite and transform it into a dessert worthy of being the main meal. Our pumpkin pie exchanges heavy cream and eggs for puréed tofu. Not only does this eliminate approximately 100 calories per serving, but the fiber and protein content are increased as well. Most important, it is delicious and a snap of the purée button to make. To cut calories and carbohydrates even more, we recommend you try a crustless version of our pie and bake it in a soufflé pan. Either way, this dessert is so delicious you'll wish for leftovers to eat for breakfast.

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PUMPKIN PIE

Serves 8

1 prepared 8” graham cracker pie crust
12 ounces soft tofu
2 cups canned pumpkin
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼teaspoon cloves
¼ teaspoon nutmeg

1. Preheat oven to 425°F.
2. In blender or food processor, purée the tofu and pumpkin until smooth.
3. Add the brown sugar and spices and blend thoroughly.
4. Pour the mixture into the pie crust and bake at 425°F for 15 minutes.
5. Reduce the temperature to 350°F and continue baking for 30–40 minutes or until set.
6. Cool to room temperature before serving.

Alternative method: For a crustless pumpkin pie “pudding,” bake in a greased soufflé dish or 8” pie pan for 40–45 minutes at 350° F, until set.

© 2002 by Claudia Pillow and Annalise Roberts

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