One can pumpkin or 2 cups mashed, cooked fresh pumpkin
One tub tofu, soft or regular
2 cups pineapple juice or one can pineapple concentrate
or you can sweeten with a bottle of amazaki, brown rice
syrup, or other sweetener you can tolerate.
4 egg whites
1/2 cup oat bran or arrowroot flour
Blend together until smooth
Bake in a lightly browned pie shell for 45 minutes to
an hour at 300 degrees or until set.
Your crust can be made from whole grain flour and
extra virgin olive oil with a little water, and roll
out for pie crust. I use a glass pie pan.
If desired, dust top with cinammon.

This works well with us AB+ types. Doesn't taste
as good as the eggs and sugar made pumpkin pies,
but feels good the next morning in your tummy.
Our all A and AB family enjoys this pie since 1978.
Hope this helps.
I add tofu as a thickener
to berries to make pies and puddings.
Healthy eating. Anne.