Pumpkin Spice Pie with Praline Topping

I made this neat little dessert the other day when I needed to use up some expiring tofu.  Not just any tofu, this was tetra-pak Mori-Nu Silken Firm tofu.  I recently discovered it for sale at the Bulk Barn, and I love the convenience of keeping it in the pantry!  It's used a lot in Eating For IBS, by Heather Van Vorous.  This recipe, on page 252, comes in at 192 calories, with 4 g protein, 8 g fat, and 1.84 g fibre and serves 12 - 14 people.  Ok, so the slices aren't so big but it's really tasty and you would never know it had tofu in it if I hadn't told you!

 

 

Preheat the oven to 350 F.  The base is just graham crumbs mixed with a bit of olive or canola oil.  You pop this in the oven to firm up while combining the filling: 

 

1.5 packages tofu (approx. 18 oz)

2 cups pureed pumpkin (I used fresh, frozen pumpkin from last sumer)

1/3 cup brown sugar

1/3 cup honey

 

Add a few teaspoons pumpkin pie spices (cimmamon, nutmeg, cloves, ginger) and put everything into the blender.  Couldn't be much simpler!  Remove the pie shell from the oven, once cooked, and fill it with the pumpkin mixture.  Bake for about an hour, and then top with a mixture of pecans, brown sugar, and a bit of canola oil.  Put this under the broiler for a few minutes,  to carmelize until it's bubbly and browned.  Be careful not to burn it!

Considering I never even got a piece of the pumpkin pie at Christmas, this went down a treat! And the praline topping really makes it special. Not quite guilt free, but almost!

I linked this post to the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!