Ingredients
Scale
- 1 15 oz. can pumpkin purée (not the pumpkin pie filling)
- 1 container (1 pound) organic silken tofu
- 1/2 cup brown sugar
- 1/3 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons crushed pecans (optional)
Instructions
- If your pie crust is not already baked, bake the crust according to directions.
- Meanwhile, in a blender, combine all the ingredients and blend until smooth and creamy. Pour pie filling mixture into the pie and spread out evenly. Top with crushed pecans.
- Place in the freezer for 2 hours to get the creamy, fluffy-like texture or for 4-8 hours to get the more frozen ice-cream like texture.
- Store leftovers in the freezer.
- Enjoy!
