Upside-down Silky Pumpkin Pie
Nutritional
Information
| Calories |
169 |
| Calories from Fat |
52 |
| Total Fat |
6g |
| Sodium |
44mg |
| Total Carb |
24g |
| Protein |
4g |
| Cholesterol |
0mg |
| Dietary Fiber |
4g |
| |
Crumble Crust: |
| 2 cups |
Kashi Go Lean Crunch cereal |
| ½ Cup |
rolled oats |
| 2 Tablespoons |
brown sugar |
| 2 Tablespoons |
canola oil |
| |
Pie Filling: |
| 1 cup |
silken tofu |
| 1 15oz. can |
pureed pumpkin |
| 1/4 cup |
maple syrup |
| 1 Tablespoon |
flour |
| 1/2 teaspoon |
ground ginger |
| 1/2 teaspoon |
ground cinnamon |
| 1/4 teaspoon |
ground nutmeg |
| 1/4 teaspoon |
ground cloves |
Crumble Crust:
Preheat oven to
350. Place Kashi in a food processor or blender and use
on and off pulses to break up any lumps. Pour into a large
bowl, and add remaining ingredients (reserving 1 tablespoon
of canola oil). Using your leftover oil, lightly grease
a baking sheet and spread crumble ingredients. Bake for
12-15 minutes until light golden brown. Remove from oven
and set aside.
Pie Filling:
Turn oven down
to 325 degrees. In a blender or food processor, blend tofu
until smooth (about 2-3 minutes). Add canned pumpkin and
maple syrup and blend for about 30 seconds and transfer
mixture to a large bowl. In a small bowl mix flour and spices.
Fold dry ingredients into pumpkin mixture. Pour into a baking
dish. Crumble topping over the pie filling and bake for
45 minutes.
Makes 4 one cup servings.
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