Basically pumpkin pie filling. Loaded with fiber and protein. No funk. The best part? Totally safe for spatula licking.
What You'll Need:
1 package silken tofu
1 15 oz can pumpkin OR 1 1/2 c fresh roasted pumpkin
1/4 c raw honey
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 ground nutmeg
1/4 tsp ground clove
Preheat oven to 400*
Combine all ingredients in food processor. Puree until smooth.
Lightly grease pie pan or 6 muffins tins with coconut oil. Fill with pureed goodness.
Bake for 40-50 minutes (muffins), 50-60 minutes (pie), or until a knife comes out clean.
Enjoy hot or cold. Top with plain yogurt, or real whipped cream.
This would be amazing transformed into a pie with traditional crust--keep it on your radar for the holiday season!