Pumpkin Pie with Date Crumb Topping
- Number of Servings: 10
Ingredients
Pumpkin, canned, without salt, 2 cup/1 canMaple Syrup, .5 cup*Pumpkin Pie spice, 2 tsp or to tasteCorn Starch, .25 cupMori-Nu, Tofu, silken, lite firm, 450 grams*Pie Crust, Organic WW Whole Wheat, 8 servingQuaker Oats Old-Fashioned Rolled Oats, 1 cup*Coconut, desiccated unsweetened, .25 cupPecans, .25 cup, choppedMedjool dates, 6
Make topping - Pit dates and soak in hot water until soft. Mash and blend with oats, coconut, and pecans. Bake in 300 oven for about 45 minutes, turning every 15 minutes until dry. Set aside. Can be made a few days in advanced.
Preheat oven to 425 F.
Blend pumpkin, syrup, spice, starch, and tofu in a blender or processor until well smooth. Pour pumpkin mixture into pie shell and bake for 15 minutes. Top with crumb topping. Lower heat to 350 F and bake for another 60 minutes. Chill and serve.
Serving Size:8 large slices
Preheat oven to 425 F.
Blend pumpkin, syrup, spice, starch, and tofu in a blender or processor until well smooth. Pour pumpkin mixture into pie shell and bake for 15 minutes. Top with crumb topping. Lower heat to 350 F and bake for another 60 minutes. Chill and serve.
Serving Size:8 large slices
Nutritional Info Amount Per Serving
- Calories: 280.3
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 123.5 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 5.5 g
- Protein: 6.7 g
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