October Recap and Pumpkin Tofu Pie

Happy Friday!  It’s time for another monthly recap again, and I’m linking up with Jill for Fitness Friday.  Here’s October:

Running Related

  • October stats: 12 runs- total 117 miles; 13 spin classes + one outdoor ride- total 305 miles; 3 arc sessions- 13 miles; and weights  2-3x/week
  • Record breaking: A new ten mile pr at Space City– 1:14:38

  • Cross Training Challenge: Sorry, Kim, I don’t think I had one for October
  • Running Buddy: I made it to a few sessions with a local running club this month, and hope to catch more
  • Meet bloggers: I got to see my friend Holly again at Space City, and met Emilie for the first time


Personal and Family Balance

  • Evening quiet time and computer balance: I’m finding a good balance right now and trying to get most of my school and computer work done when L is at school Tuesday and Thursday mornings.  But I’ve only been reading about ten minutes at bedtime before crashing.
  • Reading:  I read through the Appetite for Life cookbook, Anne Lamott’s Grace Eventually, and some nutrition reading for INN.  I may have every kids book in our house memorized, and L knows a good number of them by heart as well.  I think we need to get to the library more regularly!
  • Date Nights:  Does trick-or-treating as a family count? We had great intentions for one… but I don’t think it happened! My husband has been traveling more than usual, so we’ll have to make up for it in November.

 

Another highlight of the month was the Menu Planning Challenge with Jill.  We decided to extend the challenge and continue to host a link up on Sundays.  Everyone is welcome to link a menu planning post on Sundays and join the party!  There are some inspiring bloggers and creative menu plans every week.

 

I also promised the Pumpkin Tofu Pie, after posting earlier this week on Instagram.  Here you go!

Pumpkin Tofu Pie  (print recipe)

1 c. pumpkin for a date-nut crust or 2 c. pumpkin for a pastry crust

1 10 oz package tofu, drained

1/2 c. maple syrup or 3/4 c. for a pastry crust

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp each nutmeg, cloves, ginger and salt

unbaked pie shell, or *date-nut crust

*For the date-nut crust, chop a heaping 1 c. dates, 1 c. walnuts, and 1 tsp vanilla in the food processor until well blended and starting to stick together.  Press into the bottom of a greased 9 inch pie pan.

Add the pie ingredients to the food processor and blend.  Spoon into the pie shell, and bake at 375 for 30 minutes, then 350 for 5-10 more or until set. Enjoy!

*Note: If you use a regular pie shell, pumpkin can be increased to a 16 oz can and add an additional ten minutes of baking time.  The date-nut crust can burn, so I used a smaller pie filling for a shorter baking time.

 

This pie was fantastic- the tofu replaces the egg and milk, but it tastes like a traditional pumpkin pie.

How was October for you? Are you a fan of pumpkin pie?

 

52 thoughts on “October Recap and Pumpkin Tofu Pie

  1. Congrats again on your 10 mile race! My husband and I are terrible about getting a date night in. We tried last month and our kids didn’t understand why we were going for pizza without them. So we cancelled the babysitter and we all went. :)

    And with all my studying, I have found it is easier to get it done at the library. And since I am spending so much time there I decided to take my daughters there after school and they were so excited. Kid love libraries, hehe.

    Have a good weekend!
    Robin recently posted..Racing Too MuchMy Profile

    • I promise you wouldn’t know the tofu is in there… but I guess you would if you’re the one making it. :)
      Thanks for your sweet words- sometimes I definitely feel like I’ve bitten off more than I can chew, but most of the time I find energy from the things I have going on right now. Especially because I’m not working, other than spin- it’s nice to have things on my to-do list!
      Laura recently posted..October Recap and Pumpkin Tofu PieMy Profile

  2. This pie sounds incredible, my husband has Celiac, so the fact that it does not contain Gluten is right up our ally. I could use this crust recipe for a number of pie recipes! Sorry I’ve been so quiet these days, just many things happening here. Have a great weekend Laura! xoxo
    Lisa @ RunWiki recently posted..Riding the Waves of PainMy Profile

    • You’re so sweet, Lisa- I totally understand. My life goes in waves of craziness as well. It’s always nice to hear from you. :)
      Yes- I love this crust- the only downside is that it can burn if left in for more than 30 minutes or so, and works best for faster baking pies or as a tart crust.
      Have a great weekend, too!
      Laura recently posted..October Recap and Pumpkin Tofu PieMy Profile

  3. Yum! I’m super stoked about the Pumpkin Tofu Pie recipe. It looks fantastic! So you decided to go for the INN?!? That’s awesome! Congratulations. I’d love to chat sometime about how you’re liking it and what your thoughts are on it so far. That way the next time a killer deal comes around I might just jump on it ;). I’m so excited for you!
    Ali @ WHOLEistically Fit recently posted..Strong Legs Lower Body Strength Training WorkoutMy Profile

  4. Great Job Laura!! Looks like you pretty much accomplished everything you set out to do :) I wish I could say the same for me but it seems like I’m too scattered for that, still working on getting into a rhythm after baby…20 months later…lol. Oh well! I used to be on such a crazy schedule when I worked (which had a rigid schedule) that I kind of went to other side of the spectrum when Miss Bean was born. Just now finding what the in-between is supposed to be set at.
    The pumpkin pie tofu looks pretty good; I really like your date-nut crust (Brilliant!) I will definitely being using that recipe for some pies for the holidays :)
    Kris recently posted..My First "Real" Spin ClassMy Profile

    • Going to the opposite of a rigid schedule is a good thing! I wouldn’t feel bad about it. It’s only been the last six months or so that I’ve added more structure to my days, but it’s helped that L is a little older and has a morning program two days a week so I can get some of these other things done. Being scattered is the world of moms, I’m realizing. :) Nothing wrong with that- it’s such an important job!
      Laura recently posted..October Recap and Pumpkin Tofu PieMy Profile

  5. I will have to try that pumpkin pie! I LOVE traditional pumpkin pie but am willing to try healthier varieties that allow me to eat more pieces. :^)

    October was a fantastic month for me. Yay for PRs!
    Terzah recently posted..Four Weeks OutMy Profile

  6. Scheduling date nights is hard. I called my babysitter to schedule one (we have only used her once to go to a movie in July), but she recently had a heart attack, so that turned out well. My husband loves pumpkin pie, so I might have to see if I can slip that recipe by him. He won’t eat it if he suspects it’s healthified.
    Sarah S recently posted..The end is in sight and a training updateMy Profile

  7. hi laura! the pie sounds great!! i think i am going to add it to my thanksgiving menu. what type of tofu did you use (firm, silken, etc) and did you press any water out or just drain ? thanks!

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