Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
211
Calories
8g
Protein
6g
Fat
34g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 small can of cooked and puréed pumpkin (1 1/2 - 2 cups)
- 1 box firm silken tofu
- 1 cup brown sugar
- 2 tbsp molasses
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cayenne pepper
- =
Directions
1
*Blend all ingredients in a blender or food processor until smooth. Pour into prepared pie shell. Bake at 350 for one hour or until firm. Let cool and store in the refrigerator, though this pie is best served at room temperature.
Recipe sourced from
fandom