You know that fall has officially arrived when you savour your first bite of pumpkin pie. Our version brings you a  seasonal classic made healthier!

10 min to prep and 45 min to bake     Servings: 12

INGREDIENTS:
1 tbsp Sunrise Unsweetened Soy Beverage
1/3 package (100g) Sunrise Soft Tofu or Soyganic Soft Tofu
3 large eggs
1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 premade frozen pastry pie shell (not the graham cracker variety that is shelf stable)

DIRECTIONS:
1.    Blend together the soy beverage and the soft tofu.
2.    Mix the soy beverage and the tofu together with the rest of the ingredients in a large mixing bowl.
3.    Pour into a frozen pastry pie shell and bake for 45 - 55 minutes.
4.    The pie will still look wet in the center, but this is normal.  A toothpick inserted close to the edge will come out nearly clean. Let the pie cool before serving. This will allow it to set.

Calories: 140   Fat: 6g    Carbs: 18g   Protein: 4g   Fibre: 2g    Sugar 10g  

Serving per 1 slice of cake.