![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9CBuS94pWwISwPp2PCYf4lUv8_Quh2XuyzJ71QA2oFtb7naHNmnlUfFFliQBI_yDt4InX5sJw7kizFgQzfDsWlwXW4JsVgrJfEUmJEWbXCOOEhYkR9oiY685G5VFqxdYmM61yEoNR3Ke/s400/pumpkin+custard+3.jpg) |
High Protein Pumpkin Maple Custard |
I had no idea if this recipe would even work until it was about halfway through the baking process, but it did, and it is amazing. I came up with it basically to use up some left over canned pumpkin that I had in the refrigerator, as well as a package of silken tofu. I have often used silken tofu to make a healthy, high protein chocolate cream pie by mixing it with melted dark chocolate and a touch of honey, so I started to think that maybe I could use it to make a pumpkin custard pie as well. I am sure this recipe would work with even more canned pumpkin if you want a stronger flavor, but I like the subtle pumpkin flavor of this one because it lets the maple sugar take center stage. If you cannot find the maple almond butter I used, you could definitely substitute plain almond butter with about 3-4 tablespoons of brown sugar mixed in. This creation is definitely a healthy alternative to pumpkin pie and I promise you won't miss the crust at all!! It is definitely not very sweet, so if you prefer it sweeter, I would recommend topping it with some heart healthy organic granola and a drizzling of maple syrup. (or maybe even some vanilla ice cream!!)
High
Protein Pumpkin Maple Custard
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31V9yGTEJ7DaTVg03hBrgqewBpPOTVn4blXiW_lk2yMH_1U4f7-vhYtCdW77-pgC6Rj80PD6cVeiTd2FkMWAqbopFoie-PCdPZBi9oLQq2cY48OXvv3U6lQ1IYR2xg0HjYPzJndgcqfWP/s200/Pumpkin+custard+1.jpg) |
all mixed and ready to pour into pan |
1 pound
organic silken tofu
1/2 C.
canned pumpkin
1/2 C.
maple almond butter (I use Jason’s brand)
1/3 C. pure
maple syrup
1/4 C. pure
granulated maple sugar
(can substitute brown sugar)
2 tsp.
ground cinnamon
1/2 tsp. ground
nutmeg
1/2 tsp.
ground cloves
1/2 tsp.
ginger
1/2 tsp.
salt
2 tsp. pure
vanilla extract
3 organic
eggs
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyNZVgcpUjzu9j20OL-h8LKTgHde0henVzXJfcF3mNbb9HchWOAjhQCH3Hy3lGiRZ1UDjGBkO2h-V1tyl-jRqKmOvCovrE3dvFn3PWaJnC_8z_pxjeLjM9lK2S5lBv2q1OnQw0y47sKi-/s200/pumpkin+custard+2.jpg) |
Right out of the oven |
In a medium sized bowl, mix
together the tofu, pumpkin and almond butter with a whisk for about 2
minutes. Add in the maple syrup, maple
sugar, cinnamon, nutmeg, cloves, ginger, salt and vanilla and whisk again for
about 2 minutes, or transfer into a food processor or blender and combine until
smooth. Add in the three eggs and
combine well. Pour into a greased pie
plate or a 9-inch springform pan. Bake at 425F
for 15 minutes, then at 350F for about 45 minutes more, or until the center is
firm. Let cool completely and serve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVWNkGcubWuJtCruV9cIsp3CkxeyP0GfOlXSU0TEoMEWo5Ovwzc9Pm6gNH1URnBoXZNaLPpRcG8mfdlhQmJDkj8pUDnu6Nd8ranheoygWtr-c8I3BuImNnfqfx_rRNKfVSpfuq4Qa0Tiw/s400/pumpkin+maple+custard+4.jpg) |
about to be enjoyed!!! |
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