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| 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!!)
