Dairy Free Pumpkin Pie Squares

The secret ingredient: tofu! Mmmmm… pie! You won’t even believe there’s no heavy diary in here, and you definitely won’t taste the tofu.  The square cuts make them easy to transport and help with portion control.

How to make Dairy Free Pumpkin Pie Squares

Ingredients:

Crust:

• ⅓ cup gluten-free rolled oats
• 8 low fat gluten-free graham crackers
• 1 egg white

 Filling:

• 18 oz lite extra-firm organic tofu
• 2 cups canned or aseptic-packed pumpkin
• 1 cup nonfat vanilla coconut yogurt
• ⅔ cup Xylitol (or alternative natural sweetener)
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

 Directions:

1. Preheat oven to 350
2. To make crust:
   1. in a food processor combine graham crackers and oats and process to a fine crumb.
   2. Add egg whites until well incorporated.
   3. In a non-stick baking pan, press crumbs into the bottom and bake for about 8 minutes, or until firm to the touch.
   4. Remove from the oven.
3. To make filling: drain tofu and place in a food processor and process until smooth.
4. Add remaining filling ingredients. Process until well blended. Pour into the crust and bake for about an hour or until a toothpick inserted comes out clean.
5. Remove from the oven and chill until firm.
6. Cut into 2 ½ “ squares and top with whipped topping (we love TruWhip or Coconut Whip – see recipe for simple whipped coconut cream below) and add a dusting of cinnamon.

How To Make Whipped Cream from a Can of Coconut Milk

Ingredients