Try this healthy versions of pumpkin pie. I use a graham cracker crust and pumpkin, tofu, honey, brown sugar and spices for the filling. It is a great way to sneak some protein into your child’s diet. They won’t even know there is tofu in it.

Ingredients:

Crust
1 ½ cups graham cracker crumbs
1/3 cup “I can’t believe it’s not butter” melted
1/3 cup brown sugar

Filling
1 15 ounce can pumpkin
½ block soft or silken tofu (I use nasoya)
½ cup honey
¼ cup brown sugar
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Directions:
1. Preheat oven to 425 degrees F. Combine graham cracker crumbs, butter and sugar and blend well. Press into a 9″ spring form pan, up the sides about an inch.
2. In large food processor combine pumpkin, tofu, honey and brown sugar. Process until smooth. Transfer to large bowl and add spices and cornstarch and mix well.
3 Place pumpkin mixture into graham cracker crust. It is good for the pumpkin mixture to go above the crust a tiny bit so the crust doesn’t burn. Bake for 15 minutes at 425 degrees F then lower temperature to 350 degrees F and bake for 35-40 more minutes.
Servings: 8