So I'll be honest -- the only reason I have a can of pumpkin in my kitchen cabinet is because I was afraid I might mess up the pumpkin pie that I made for Thanksgiving. I came up with this recipe, and I'm proud of the results.
One can of pumpkin, 15 oz
Silken tofu, seven ounces
Agaven nectar, three tablespoons
One half teaspoon of nutmeg
One half teaspoon of allspice
Put all ingredients in a blender and puree until well mixed and smooth. Refrigerate in individual dishes.
Makes four servings.
Nutritional information per serving:
1.5 grams of fat
5 grams of protein