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A nutritious variation on the classic pumpkin pie.

• 12 ounces low-fat, firm tofu, drained
  
• 15-ounce can pumpkin puree (not pie filling)
  
• 2/3 cup brown sugar, packed
  
• 1 teaspoon rum extract
  
• 1 1/2 teaspoons cinnamon
  
• 3/4 teaspoon ginger
  
• 1/2 teaspoon cloves
  
• 3 egg whites

Gingersnap Topping:

• 8 gingersnap cookies
  
• 1 tablespoon white sugar
  
• 2 tablespoons light butter

Preheat oven to 350 degrees. Spray six 6-ounce ramekins with nonstick vegetable spray.

For the topping: In a small bowl, stir together the gingersnap crumbs and sugar. Using a grater, shred the butter and add it to the gingersnap mixture. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Set aside.

In a food processor, puree the tofu until smooth. Add pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. Puree until blended. Add the egg whites and mix just until blended (do not overmix).

Divide the pumpkin mixture among the custard cups. Bake for 20 minutes.

Remove the cups from the oven and sprinkle the topping over the custards. Return from the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups. Makes 6 servings.

-- Stealth Health

Thursday, October 31, 2002