Ingredients
- 9 fat-free
- 1/4 arrowroot powder
- 800 gr pumpkin (cooked)
- 475 gr silken tofu
- 120 ml honey
- 100 gr sugar
- 22 ml molasses
- 14 gr vanilla
- 8 gr almond extract
- 6 gr coriander
- 1 gr salt
Preheat oven to 425.
Combine all ingredients except pie crust in blender. Pulse until smooth. Pour into prebaked pie crust.
Bake for 15 minutes. Lower heat to 250 and bake another 1.25 hours. Makes 10 servings.
