I do not know what has come over me, but I have this overwhelming urge to eat and fully enjoy pumpkin pie. It might be because it is the season for pumpkins and pumpkins are just everywhere. Also the food advertisements that come in bright colors in the mail every other day make holiday meals look even more enticing by depicting pumpkin pies along with the rest of the festive table. My friends think that I’ve gone mad because I keep talking about pumpkins and pies. I admit it: I love pumpkin pie, world! Did you hear that? I LOVE PUMPKIN PIE!!!

healthier-than-it-should-be pumpkin pie

The other day I brought a Sweet Earth Vegan Pumpkin Pie over to share with my WC friends and a guest of theirs from New York. Gordon was a little leery when I explained there was tofu in the pie as well as other healthy ingredients. Foolishly, he almost turned down a slice. He wasn’t so sure about the whole Northern California “tofu pie” and all that. We giggled a little about some of the radical organic food theatrics that tend to creep up on us in this part of the State. But mostly I enjoyed my pie. The truth is you can’t even taste the tofu. I could have told Gordon that we were just having a really good pie but the WC’s like to discuss food in detail, so we wanted to fully disclose the information. He was reasonably open-minded and then pretty shocked by how much he actually liked it.

The Sweet Earth Vegan Pumpkin Pie is a bit surprising with the tofu instead of eggs in the filling. These are amazing pies and taste like a treat. But they are also so wholesome and good for you, that you don’t feel any guilt, even though it’s still a pie. You might be tempted to eat the whole darn thing! Believe me I have done that. My advice to you: do not try this at home! Mireille Guiliano would not be amused.

There is a certain build up to the big holiday meal, and my favorite part, if you haven’t yet guessed, is the “PP,” or pumpkin pie. Inspired by Sweet Earth, I made what I think is a little more healthy pumpkin pie than the traditional version. I bought a can of organic pumpkin at TJ’s and whole wheat organic pie crusts from Whole Foods and went to work in my own little kitchen. I used soy milk instead of condensed milk and egg whites instead of tofu because I am not brave enough (yet) to make a pie myself using the tofu. I wonder how they prepare the tofu for their pie? I know, you’re probably thinking, “Just Google it,” and I will eventually.

TJ's cooked canned pumpkin

healthier-than-it-should-be pumpkin pie

1 can cooked pumpkin
½ cup soy milk
1 tbsp Pumpkin Pie Spice pre mixed from Trader Joes (or make your own blend from clove, cinnamon and nutmeg)
whole wheat pie crust from Whole Foods
3 egg whites
1/8 cup maple syrup or honey

Mix pumpkin, soy milk, spices and egg whites until smooth. Pour into piecrust. Cook at 425F for 15 minutes then reduce heat to 350F for 35-40 minutes more. Let pie cool thoroughly and then voila, healthy pumpkin pie!

Enjoy a few slices ‘cause after all it’s low fat and organic! Low fat and organic means you can eat as much as you want until you get full and you are good to go! LOL!