Heathified Pumpkin Pies

I got an email from a reader today wondering if I had a healthified pumpkin pie recipe.  I told her I actually had two and that I would post them "right now!"  I have always loved pumpkin pie but since we usually travel to families for Thanksgiving;  other desserts seem to travel better then pumpkin pie we just haven't had it as much.  Also it's not the same without eggs.  One of the recipes is a tofu one that is pretty darn good the texture is a little different but it curbed my craving more then once.  But I have tried to use less and less soy and although tofu is one of the better soy choices I still try to limit it.  Anyway I guess this is my excuse for not having pictures.  Last year at about this time we did start eating a few "healthy eggs" (meaning local organic free range or from my friend who has chickens and takes good care of them) so my Sister Emily made some last Thanksgiving that we had that was very good.  It's basically Libby's healthified!  I'm also adding a crust my Mom healthifed to the post of my pie crusts.  I think it will better then my pastry crust for pumpkin pie!

Enjoy and Happy Harvest!



Pumpkin carving a few years back!  Our son, Matt really gets "into" his pumpkin carving! ;)

Egg and Dairy Free Pumpkin Pie

3/4 pound firm tofu

2 cups pumpkin puree

2/3 cups pure maple syrup

1/4 cup coconut oil, melted

1-2 Tablespoons molasses

1 teaspoon vanilla

1/4 teaspoon cloves

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon sea salt

1  Unbaked Pie Crust Shell

My Favorite Whipped Creme

Blend all filling ingredients until smooth and creamy in blender or food processor.  Pour into unbaked pie shell and bake at 350 degrees for one hour.  Chill and serve with My Favorite Whipped Creme.

Like Libby's Pumpkin Pie Only Better

1 (9 inch) unbaked deep dish pie crust

3/4 cup Sucanat or Organic Evaporated Cane Juice Crystals

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 "healthy eggs"

1 (15 ounce) can Pumpkin Puree

1 1/2 cups Almond or Rice milk



Preheat oven to 425 degrees.  Combine Sucanat, salt, and spices in small bowl.  Beat eggs lightly in a large bowl.  Stir in pumpkin and spice mixture.  Gradually stir in milk.  Pour into unbaked pie shell.  Bake for 15 minutes at 425 degrees then reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.