Spiced Pumpkin-Tofu Pie Don't forget about this on Thanksgiving. If you eat too much and can't fit this in with the meal, it makes a great low-fat midnight snack. Canned pumpkin is used in this recipe so you can serve it year-round. Tofu makes it extra creamy. Makes 8 Servings.
	Ingredients: 1 teaspoon ground cinnamon 2 cups canned pumpkin puree (approximately one 15-ounce can)(see Note) 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2/3 cup sucanat sugar 8 ounces soft tofu (1 cup) 1/8 teaspoon sea salt 2 tablespoons arrowroot 3 tablespoons egg whites (from 1 to 2 eggs) 1 recipe Healthier Pie Crust
	Instructions: 1. Preheat the oven to 350°F. In a mixing bowl, whisk together the spices, sucanat and salt. Mix in the egg whites, pumpkin, tofu and arrowroot. An electric mixer can be used if you have one, otherwise use a whisk and elbow grease. 2. Place the pie crust in a 9-inch pie dish. Pour the filling into the pie crust. Bake for 50 to 60 minutes, or until set. Cool for at least 2 hours before serving. Store in your refrigerator for up to 4 days in an airtight container. Note: To use fresh pumpkin, cut it into pieces and roast in a 350°F oven for 40 to 50 minutes or boil the pieces in water for 20 to 30 minutes. Then peel off the tough outer skin and puree it in a food processor.

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