Directions:
- Preheat oven to 180C (350F).
- Grease a 24cm spring-form tin- I use a light olive oil spray.
- In a blender or food processor, crush the biscuits to fine crumbs.
- Melt the margarine over gentle heat.
- In a medium bowl, add margarine to biscuit crumbs and combine well.
- Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
- While base is baking, beat eggs together with sugar till light and creamy.
- Add pumpkin puree, tofu, spices and soy milk.
- Blend or process pumpkin mix until smooth.
- Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok).
- Allow to cool- best served at room temperature or slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.83 Kcal (1414 kJ) | ||
| Calories from fat | 200.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 34% | |
|---|---|---|---|
| Cholesterol | 54.66mg | 18% | |
| Sodium | 295.6mg | 12% | |
| Potassium | 76.46mg | 2% | |
| Total Carbs | 29.36g | 10% | |
| Sugars | 27.19g | 109% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 240mg | 24% | |
| Amount Per 100 g | |||
| Calories | 163.12 Kcal (683 kJ) | ||
| Calories from fat | 96.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.76g | 34% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 18% | |
| Sodium | 142.73mg | 12% | |
| Potassium | 36.92mg | 2% | |
| Total Carbs | 14.17g | 10% | |
| Sugars | 13.13g | 109% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 3.02g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 7% | |
| Calcium | 115.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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