Pumpkin Pie

Shell
• 2 cups rolled oats
• 1/2 cup whole-wheat flour
• 1 tsp cinnamon (to taste)
• 1/2 tsp vanilla extract
• 2 tbsp canola oil
• 1 tbsp honey
• 3 tbsp water

Combine all ingredients and mix well; press into bottom of 9- to 10-inch pie pan. Mix will be crumbly.

Filling
• 2 15-oz cans pumpkin
• 1 10.5-oz carton soft tofu
• 2 tsp sweetener
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp ground cloves
• 1 tbsp vanilla extract

Combine all filling ingredients with an electric mixer or food processor. Pour mixture into pie shell. Bake for 1 hour at 350F in a preheated oven. Serves 6.

Nutrients per serving

• Calories: 231 • Carbohydrates: 34g • Protein: 9g • Saturated fat: 1g
• Monounsaturated fat: 4g • Cholesterol: 0 • Fiber: 7g
• Soy Protein: 4g • Fat: 7g