Light as Air Pumpkin Pie Squares
The secret ingredient: Tofu!
GF, Vegan
Crust:
1/3 cup rolled oats 8 gluten-free graham crackers 1 egg white
Filling:
18 ounces lite extra-firm organic tofu
2 cups canned (or cooked) pumpkin
1 cup nonfat vanilla coconut yogurt
2/3 cup Xylitol (or granulated stevia)
1 teaspoon vanilla extract
2 tsp pumpkin pie spice
Optional: truwhip topping
Directions:
1) Preheat oven to 350°
To make crust: In a food processor, combine graham crackers and oats and process to a fine crumb. Add egg whites until well incorporated. In a non-stick baking pan, press crumb into bottom and bake for about 8 minutes or until firm to the touch. Remove from oven.
2) To make filling:
Drain tofu. place in a food processor and process until smooth
Add remaining filling ingredients. Process until well-blended
Pour onto crust and bake for about an hour or until a toothpick comes out clean
Remove from oven and chill until firm. Cut into squares and top with a dollop of TruWhip topping and a dusting of cinnamon.
ENJOY & REMEMBER TO EAT CLEANER, EVERYDAY!
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