Secret Ingredient Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Fort the crust:1 1/4c. old fashioned oats3oz sunflower seeds2 tbsp coconut oil2 tbsp natural peanut butterwater, as needed up to 3tbspFor the filling:1 15oz can pumpkin puree(not pumpkin pie filling)10oz lite firm tofu(I used Mori-Nu)1/4 c. granular stevia, or more to taste1 tsp cinnamon1/2 tsp ground ginger1/2 tsp ground nutmeg1/4 tsp ground cloves1/2 tsp salt
Preheat oven to 425 degrees. Spray a 9in pie pan with nonstick spray.
Prepare the crust:
In a food processor or Ninja blender, add the oats and sunflower seeds. Process thoroughly, till it resembles flour.
In a small bowl, melt the coconut oil and peanut butter in the microwave. Stir to combine, and add to the food processor with the oatmeal and sunflower seeds. Pulse several times to combine. Add water 1 tbsp at a time until mixture comes together in a crumbly consistency.
Press mixture into the pan and up the sides. Put in freezer until ready to use.
Prepare the filling:
Add pumpkin, tofu, and stevia to a food processor. Process until very smooth. Add remaining spices and salt and process again until thoroughly combined.
Remove crust from freezer. Pour the filling into the crust, smoothing it out with the back of a spoon or spatula.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. The pie is done when you see a few small cracks forming around the edge of the filling, and middle is set.
Cool on a baking rack or refrigerate uncovered till cooled completely. Cover and store leftovers in the fridge.
Serving Size: makes 8 slices
Prepare the crust:
In a food processor or Ninja blender, add the oats and sunflower seeds. Process thoroughly, till it resembles flour.
In a small bowl, melt the coconut oil and peanut butter in the microwave. Stir to combine, and add to the food processor with the oatmeal and sunflower seeds. Pulse several times to combine. Add water 1 tbsp at a time until mixture comes together in a crumbly consistency.
Press mixture into the pan and up the sides. Put in freezer until ready to use.
Prepare the filling:
Add pumpkin, tofu, and stevia to a food processor. Process until very smooth. Add remaining spices and salt and process again until thoroughly combined.
Remove crust from freezer. Pour the filling into the crust, smoothing it out with the back of a spoon or spatula.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. The pie is done when you see a few small cracks forming around the edge of the filling, and middle is set.
Cool on a baking rack or refrigerate uncovered till cooled completely. Cover and store leftovers in the fridge.
Serving Size: makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 216.5
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 220.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.9 g
- Protein: 8.2 g
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