Protein Pumpkin Pie

Protein Pumpkin Pie

Prep Time: 5 minutes. Start to Finish: 2 hours and 5 minutes. Serves 6-8

Ingredients:

10.5 ounce package of silken tofu, drained

1 16-ounce can pumpkin puree

3/4 cups sugar (I used raw sugar, but you can use white)

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves (optional)

1 (9-inch) unbaked pie crust (or make your own!)

Directions:

Preheat oven to 450 degrees

Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and cloves into a blender. 

Puree until smooth. 

Pour into the pie crust

Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F, and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. 
Cool before serving.