Wednesday, October 9, 2013

High Protein Pumpkin Maple Custard

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
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
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. 

about to be enjoyed!!!

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