Friday, November 7, 2014

Pumpkin Mousse Pie






     Tis the Season for all things Pumpkin!  Hello Pumpkin Mousse Pie with Cinnamon Roll Crumbles!!!  I experimented with a little Tofu on this recipe, and really like the results.  It whips up perfectly and bakes up light and fluffy!!!  PSA, make sure to get the shelf stable Silken Tofu and not the refrigerated Tofu, big difference in texture.  Save the refrigerated Tofu to use in stir fry's.  This pie makes 8 generous pieces, each piece has 213.5 calories, 14.6g net carbs and 21.3g protein (macro's don't include Whipped Topping garnish).

Ingredients for Pie~
15oz can Garbanzo Beans, drained
15oz Pumpkin Puree
12.3oz Silken Tofu, Firm ( shelf stable not refrigerated)
4oz Fat Free Cream Cheese, room temperature
1/2 cup Egg Whites
2 scoops Quest Salted Caramel Protein Powder
1/4 cup Walden Farm's Sugar Free Maple Syrup
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
Dash Pumpkin Pie Spice
Crumble Topping ( recipe below)
Cool Whip garnish, if desired

     Mix all ingredients in food processor and pour into Pam coated deep dish pie pan and bake at 350 for 30 minutes, remove and top with Crumble Topping and bake another 15 minutes, watching to make sure it doesn't burn.  Cool, Chill, and top with Cool Whip if desired.  Enjoy  ;)

Crumble Topping~
2 FitJoy Pumpkin Protein Bars
2 Tablespoon Pumpkin Spice G Butter (sub with melted Coconut Oil)
1/4 cup Oats
2 Tablespoons Walden Farms Sugar Free Caramel Syrup (can sub with Pancake Syrup)

     Unwrap Bars and microwave 12 seconds, pat into thin patties on Silpat lined cookie sheet and bake at 350 for 5-7 minutes, or until beginning to brown.  Remove, cool and break into pieces and put in Magic Bullet to grind to powder.  Mix powder with the remaining ingredients and sprinkle on top of pie at specified time in instructions.

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