Serves: 8
Total Calories: 141

1 (12 1/2-ounce) box silken tofu soft or firm
1/3 cup canola oil
2 packed cups cooked, fresh pumpkins or 1 15-ounce can plain pumpkin
2 tablespoons maple syrup (optional)
2 tablespoons date sugar (optional)
1/2 teaspoon imitation maple flavoring
3/4 teaspoon powdered stevia extract
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

• Prepare a single 9-inch crust.
• Preheat the oven to 350°F.
• Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and the oil. Gradually add the rest of the ingredients. Use the pulse button, stirring in between pulses.
• Pour into an unbaked pie shell. You may partially bake the pie shell for 15 minutes at 350°F before adding the filling. Bake for 45 minutes to 1 hour. Chill and serve topped with “Whipped Cream”, or use dairy whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 141
Calories from Fat: 83

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble