Pumpkin Custard (Crustless Pie)
Dr. Greger's crustless pumpkin pie: a can of pumpkin puree blended with silken tofu, pumpkin pie spice, and a dozen or two pitted dates, then baked at 350 degrees until the top cracks, leaving a dessert built entirely from vegetables, legumes, spices, and whole fruit.
From How Not to Die
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Yield
- 4 servings
- Category
- Dessert
Nutrition (estimated)
per 1 slice (1/4 of a 9-inch baked dish)- Calories
- 220 kcal
- Protein
- 8 g
- Fat
- 3 g
- Carbs
- 44 g
- Fiber
- 6 g
- Sugar
- 32 g
- Sodium
- 30 mg
Ingredients
- canned pumpkin puree
- silken tofu
- pumpkin pie spice
- pitted dates
Instructions
- Blend 1 can pumpkin purée with about 10 oz silken tofu, pumpkin pie spice to taste, and 12–24 pitted dates (adjust for sweetness).
- Pour into a baking dish and bake at 350°F until cracks form on the surface.
Active Compounds
Nutrients and bioactive compounds delivered by this recipe's ingredients.
May Support
Health conditions and aging processes this recipe's compounds may influence, based on the source research.
Protects against · via Tofu
Protects against · via Protein
Protects against · via Protein
Protects against · via Protein
Protects against · via Protein
Reduces risk of · via Calcium
Protects against · via Genistein
Protects against · via Genistein
Protects against · via Genistein
Protects against · via Genistein
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