Pumpkin Spice Pie

Makes one 8- or 9-inch (20 or 23 cm) pie, enough for 8 servings

Pumpkin pie has become a symbol of harvest in North America, and it is often eaten at fall and winter celebrations. This recipe, served with Holiday Pie Topping or Cashew Cream Topping, is an excellent substitution for the traditional pie that is made with eggs and milk and served with a dollop of whipped cream.

1 recipe Oats ‘N’ Flax Crumb Crust
1 package (12.3 ounces/349 g) firm silken tofu
2 cups (500 mL) mashed, cooked, or canned pumpkin
2/3 cup (170 mL) maple syrup or other liquid sweetener
1 teaspoon (5 mL) vanilla extract
1 1/2 teaspoons (7 mL) cinnamon
3/4 teaspoon (4 mL) ground ginger
1/4 teaspoon (1 mL) nutmeg
Pinch of ground cloves
Prepare the crumb crust and set aside.

Preheat the oven to 375°F (190°C).

Blend the tofu in a food processor or blender until creamy smooth. Add the pumpkin, maple syrup, vanilla, cinnamon, ginger, nutmeg, and cloves; blend well. Pour mixture into the crumb crust and bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean or the pie just begins to crack. Serve chilled.

Per slice (1/8 pie): calories: 266, protein: 6 g, fat: 11 g, carbohydrate: 37 g (19 g from sugar), dietary fibre: 4 g, calcium: 65 mg, iron: 2 mg, magnesium: 39 mg, phosphorus: 87 mg, potassium: 392 mg, sodium: 42 mg, zinc: 2 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 1 mg, vitamin B 6: 0.1 mg, folate: 10 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 162 mcg, vitamin C: 3 mg, vitamin E: 4 mg, omega-6 fatty acids: 0.5 g, omega-3 fatty acids: 1 g

Percentage of calories from protein 10%, fat 36%, carbohydrate 54%