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tofu pumpkin pie

llendril — Sun, 07 Oct 2007 14:53:28 -0700

fall is here.
it's obvious-- from the weather to the changing leaves to the crop of non-rerun television shows.

and then, of course, to the grocery store produce section.
the pomegranates have arrived. the apples look wonderful. squash lie around in abundance.
and, of course, there is no better time to enjoy the wonderful, autumn-appropriate flavor of pumpkin pie.

if you know me or my cooking style at all, i never can seem to just leave well enough alone. i enjoy finding ways to make things more healthy, or perhaps just slightly more interesting. so when i came across the following recipe for pumpkin pie, i was sold on both counts.

tofu pumpkin pie
adapted from morinu.com

* 18 ounces lite extra-firm tofu
* 2 cups canned (or cooked) 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
* 1 9" reduced-fat prepared graham cracker crust

1) preheat oven to 350°
2) drain tofu. place in a food processor and process until smooth
3) add remaining ingredients. process until well-blended
4) pour into pie crust. bake for about an hour
5) remove from oven and chill until firm

this pie is ridiculously easy to make (especially when using a store-bought crust). throw everything into a food processor and . . . you're pretty much done. it's even easier if you choose to use 1 tablespoon of pumpkin pie spice instead of the individual spices listed above. i went with the individual ones and i have to admit, something seemed slightly off. if i make this again in the future, i will probably make sure to have the pre-mixed pumpkin pie spice on hand first.
aside from that, i thought this pie was very pleasant. i ate it with vanilla goat milk ice cream (the best ice cream i have come across to date). the combination was wonderful. the pie on its own was very tasty-- forget flour and sugar and evaporated milk or whatever ingredients a normal pumpkin pie will generally include. tofu and honey are apparently all you need to produce a nicely-textured and delicious pumpkin pie dessert. this is dairy free and quite good for you, between the tofu and the pumpkin. i see no faults with this whatsoever, and would even consider serving it as the main pumpkin pie at thanksgiving.

t.g.i.f. - thank goodness it's fall!

Pumpkin Pie Cake

daisymae051479 — Wed, 09 May 2007 06:48:45 -0700

Grease and flour a 9 x 13" pan.

Reserve 1 C. from a box of yellow cake mix. In a bowl, mix the rest with 1 stick butter, melted, and 1 egg. This will be a kind of dough. Press it into the bottom of the pan.

In another bowl, mix 29 oz. can pumpkin, 3 eggs, 5 oz. evaporated milk, 1/2 C. brown sugar. 1/4 C. white sugar, 1 tsp. nutmeg, 1 tsp. ginger, 1/2 tsp. cloves, 1/2 tsp. salt, 1 C. chopped pecans, 1 1/2 Tblsp. cinnamon, 1 tsp. vanilla, and 1 C. raisins. Pour into pan and spread over first layer.

In a small bowl, mix reserved 1 C. yellow cake mix, 1 stick of softened butter, 1/2 C. sugar, 1/2 C. chopped pecans. Sprinkle over pumpkin layer in pan.

Bake at 350 degrees for 45 - 55 minutes. If you fork test the cake, take it out when some crumbles still stick to the fork.

When cake has cooled just a little bit: In a bowl, blend 8 oz. cream cheese, softened, 1 C. powdered sugar, 1 stp. vanilla, 1 Tblsp. cream. Blend until smooth. Frost top of cake. It's quite okay to do this while the cake is still pretty warm - I think it tastes better that one, on this one. Place some halved pecans decoratively on the top.

This cake is also really good cold!

It's my favorite pumpkin dessert to serve, because I hate pumpkin pie, but I really love this!

A Healthy Pumpkin Pie.? Yum... it can be done!

suzanne — Wed, 10 Jan 2007 13:51:03 -0800

I know what you're thinking... no way can any kind of pie be considered healthy. All that fat! All that sugar! Well trust me, it can be done and a 1/8 pie slice, comes in at only 111 cal, 4.5gm fat, 29.5gm carbs, and 5.5gm protein.

"Snack Attack" Pumpkin Pie

- One frozen Deep Dish Pie shell - check the label to find one with only 5 grams of fat. (This recipe is based on Kroger's Frozen Deep Dish pie shells.)
- One 15oz. can of 100% pure pumpkin (I use Libby's.)*Ignore the recipe on the Libby's can.
- One 12 oz. can Fat Free evaporated milk.
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. groung cloves
- 4 egg whites
- 1/3 cup + 1 tablespoon Splenda Blend for baking
- 1/2 scoop protein powder (optional)

Thaw one of the Pie shells, gather the dough into a ball and re-roll it as thin as you can. Then put back in the pan provided, crimp edges and discard the 1/5 of dough that you no longer need.

Mix sugar blend, salt, cinnamon, ginger, and cloves in a small bowl. Lightly beat egg whites in a large bowl. Stir in pumpkin and spice mix (add protein powder now too.) Gradually mix in evaporated milk.

Pour into pie shell, (protect the edges of the crust with a ring of aluminum foil)

Bake 425 degrees 15 min. Then 350 degrees 40-50 min. till knife inserted in center comes out clean. Let cool.(Don't freak! The rounded cooked filling will settle down flat.)

Mmmm! Enjoy all that beta carotine, fiber and protein in a nice "Snack Attack" Pumpkin Pieslice of pie! You're gonna love it!

Pilgrim Pumpkin Pie

aimeeb — Wed, 14 Nov 2007 07:26:54 -0800

INGREDIENTS

* 4 cups all-purpose flour
* 1 tablespoon white sugar
* 2 teaspoons salt
* 1 3/4 cups shortening
* 1 tablespoon distilled white vinegar
* 1 egg
* 1/2 cup ice water
* 2 eggs, beaten
* 2 cups pumpkin puree
* 3/4 cup honey
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1 (12 fluid ounce) can evaporated milk
* 2 cups heavy whipping cream
* 1/4 cup honey
* 1/2 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).

2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.

3. In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.

4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.

5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.

6. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.

7. To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Cracking on Pumpkin Pie?

partysugar — Thu, 05 Nov 2009 19:04:00 -0800

I've heard of cracking on cheesecake before, but I've never experienced it with pumpkin pie. I made this chocolate pumpkin pie and it ended up with these giant cracks! Does anyone know why? How can I avoid the cracking in the future? Your help is much appreciated!

Glam Sugar's Pumpkin Pie bars

ashleycakes — Fri, 26 Oct 2007 17:10:07 -0700

So last night I made these Pumplkin Pie bars last night for a co-worker who's mother died. See the recipe here: http://teamsugar.com/group/30207/recipes/726190

These things are the freakin bomb!! If you love pumpkin pie, you will LOVE these bars, I honestly thought they tasted exactly the same as pumpkin pie. I added the third layer with the pecans and brown sugar ans they were to.die.for. I'm definitely going to be making this recipe again, plus they were REALLY easy to make!

Here's a picture of mine:
yummy!!

The recipe says to cook the second and third layer 15-20 minutes each, I would recommend cooking at least 20 minutes for each layer so that the pumpkin will be firm.

Delicious! Glam Sugar gets a for this one!

Pumpkin Pie Squares

glam sugar — Mon, 22 Oct 2007 18:18:11 -0700

Here's a recipe that my mom always made. I just got it from her and am going to try making them tomorrow night. My BF keeps begging me to make pumpkin pie, but I loathe making pies so I'm going with these instead...

Pumpkin Pie Squares

Preheat Oven-350, use 9 x 13 pan, do not grease
First layer:
l cup flour
1/2 cup quick oatmeal
1/2 cup brown sugar (packed)
1/2 cup butter or margarine (not the whipped type, it makes it too runny)
Mix until crumbly and press evenly in pan, bake for 15 minutes.

Second layer: Mix the following
1 can (15 oz.) pumpkin
1 can (13 oz.) evaporated milk (makes it thicken better) not the
sweetened type,(makes it too thick) or about 10 oz. of regular milk
2 eggs
3/4 cup white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (do not use if you freeze the bars)
Spread over baked first layer
Bake for 15-20 minutes

Third layer:
1/2 cup of pecans or other chopped nuts
1/2 cup brown sugar
2 Tbs. butter or margarine
Mix until crumbly, sprinkle on top
Bake 15 - 20 minutes

Update: I made them and they're delish! I left the nuts out of the topping though, my BF asked me not to. I actually think it's better with them but maybe next time I'll sneak them on there!

Pumpkin Pie Squares

xmeghanx — Sat, 29 Sep 2007 12:01:38 -0700

Crust
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2 eggs
1 cup flaked or shredded coconut, if desired
1 1/2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)

1 . Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2 . In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3 . Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake unfilled crust 8 minutes. Add filling; bake 38 to 48 minutes longer.

Healthy Holiday Swap: DIY Pumpkin Yogurt

FitSugar — Fri, 06 Nov 2009 03:47:40 -0800

I love pumpkin-flavored anything - pies, muffins, cheesecake, even ice cream! But gorging on too many sweet pumpkin treats can leave me with a sick stomach full of unhealthy fats and sugars. One way I've been satisfying my pumpkin cravings is by making my own pumpkin-flavored yogurt at home.

It's really easy to do, just mix plain yogurt with canned pumpkin puree. If you're trying to cut back on sugar, use 100 percent pure pumpkin puree and add your own spices and sweetener. If you want the instant flavors of pumpkin pie, mix yogurt up with canned pumpkin pie puree that's been sweetened with sugar and spices.

I sometimes use vanilla yogurt with the pure pumpkin mix just to give it a little sweetness, and if I'm craving the texture of pumpkin pie, a nice sprinkling of healthy granola or oats seems to do the trick.

Share your healthy snack ideas in our Snack Attack group!

Pumpkin Whoopie Pies (aka Pilgrim Pies)

fragiletearz — Fri, 09 Nov 2007 17:12:36 -0800

Quick & Simple Magazine

Makes 36

Ingredients

Cookies
• 15-oz. can solid-pack pumpkin
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract
• 3 cups flour
• 11/2 tsp. cinnamon
• 11/2 tsp. ginger
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cloves

Filling
• 1/2 cup vegetable shortening, softened
• 2 cups confectioners’ sugar
• 1 tsp. vanilla extract
• 2 large egg whites

Directions

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.

2. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.

3. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.

4. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.