Guilt-Free Pumpkin Pie

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

I think that Thanksgiving has always been one of my least favorite holidays because it's usually a time we start eating from the minute we wake up until the carb crash hits us like a ton of bricks. It's so easy to sit around and snack on the appetizers, fill our plates with the main course, head back for seconds, then round it all off with a sample platter of desserts. But just because it's the holiday season, it doesn't mean that we absolutely must throw caution to the wind and abandon our healthy eating habits. This past year I have been reevaluating my own eating habits and found that I was a perpetual plate clearer, finishing every bite even if I was beyond full. It took me some time to unlearn that habit, reminding myself that just because it's there, that doesn't mean that I have to eat it. And that I can still enjoy my favorite foods, because in this digital age it is so easy to find healthier substitutes to make those favorites a little healthier, like this Guilt-Free Pumpkin Pie recipe offered up by Golden Blossom Honey.

I've had this recipe saved for years because when I switched over to a vegetarian diet I thought that meant living off of tofu and greens. I quickly learned that I wasn't a fan of tofu and found many other things that I did like to keep the diet interesting. But this recipe still intrigued me enough to save it and maybe try it some day. That some day came earlier this week when I realized I had some cans of pumpkin that were nearing their expiration date and thought there was no better time to give it a whirl than the present. I will say that with the tofu replacing the evaporated milk from most other recipes, this was the least messy pumpkin pie that I've ever made. It blended, poured, and baked up so smooth and silky, I was pretty impressed with the final outcome. I was a little worried that the tofu would take away from the flavor of a normal pumpkin pie, but that definitely was not the case here at all! It tasted just as good as grandma used to make (and she wouldn't dream of ever using a hippy dippy ingredient like tofu in her recipes lol). So if you're looking to enjoy those classic holiday staples but do so in a guilt-free way, this pumpkin pie is a great recipe to start with this year! 

 

Ingredients

10 1/2 ounces firm tofu

3/4 cup GOLDEN BLOSSOM HONEY

2 egg whites

1 3/4 cups canned pumpkin

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1 9-inch unbaked pie shell

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

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