Dairy Free Pumpkin Pie Squares

"How to make Dairy Free Pumpkin Pie Squares Ingredients: Crust: ⅓ cup gluten-free rolled oats 8 low fat gluten-free graham crackers 1 egg white Filling: 18 oz lite extra-firm organic tofu 2 cups canned or aseptic-packed pumpkin 1 cup nonfat vanilla coconut yogurt ⅔ cup Xylitol (or alternative natural sweetener) 1 tsp vanilla extract 2 tsp pumpkin pie spice Directions:"

"Preheat oven to 350 To make crust: in a food processor combine graham crackers and oats and process to a fine crumb. Add egg whites until well incorporated. In a non-stick baking pan, press crumbs into the bottom and bake for about 8 minutes, or until firm to the touch. Remove from the oven. To make filling: drain tofu and place in a food processor and process until smooth."

The recipe yields dairy-free pumpkin pie squares with a crust made from gluten-free rolled oats, low-fat gluten-free graham crackers, and egg white. The filling blends lite extra-firm organic tofu, canned pumpkin, nonfat vanilla coconut yogurt, a natural sweetener such as xylitol, vanilla extract, and pumpkin pie spice for a smooth, creamy texture. The crust is prebaked briefly before pouring in the blended filling, which then bakes until set and is chilled until firm. Squares are cut about 2½ inches and served with whipped topping and a cinnamon dusting.

Read at Alternative Medicine Magazine