Happy Autumn everyone! It was sad to give summer a farewell party a few weeks ago, but I quickly remembered that the best is yet to come this year. Yes, I’m talking about PUMPKIN SEASON. The best part about the month of October is having the excuse to make all kinds of festive pumpkin desserts. When the amazing aromas of holiday spices like nutmeg and cinnamon fill your kitchen, you’ll start to realize that the end of summer ain’t all that bad.
I wanted to make a lighter and healthier alternative to the traditional pumpkin pie. I did a little research online and found this lovely vegan recipe. This recipe is perfect for those who want to make a no-fuss, quick and simple recipe. Most of the ingredients are mixed together in a food processor – easy peasy! Though the recipe makes 6 mini sized pies, I made a large 9 inch pie instead, with some left over batter.
I was surprised to see one special ingredient in this recipe which was tofu! Ricelessasian mentioned before that tofu can also be used in vegan brownies, which we may feature in a future post. Along with the added nutritional benefits of tofu, it added a creaminess to the pumpkin puree mixture, which was great!
To even make this lower in calories or sugar, you can substitute the regular graham cracker crumbs with store-bought low-fat graham cracker crumbs or make your own homemade crumbs. You can also remove the pecans on the top if you wish to reduce calories; however, I think it looks much festive with them on – don’t you agree? 😉
Enjoy the everything-pumpkin season!