Soft Foods Recipe For Pumpkin Tofu No-Crust Pie

[hadouni 301]

I'm getting ready to start two weeks of soft foods and was trying to come up with something that sounded good. This turned out pretty good IMO. I'm used to tofu and I really like pumpkin.

16oz can pumpkin (plain pumpkin- not pie filling)

1 box Morinu extra firm tofu, Water poured out

2 eggs

6 packets Splenda

2-3 tablespoons molasses

1 teaspoon pumpkin pie spice

couple pinches salt

Blend all ingredients until totally smoothe in cuisenart or blender.

spray 8x8 baking dish with spray oil and add pumpkin purée.

Bake at 325 F in a Water bath for 70 minutes, turn off oven and let it cool in the oven.

Refridgerate.

Based on six servings there are: 90.1 calories, 4g Protein, 11.1g carbs, 7.1g sugar, 6g fat (per serving)