Somewhere I remember reading about a dessert that contained pumpkin, eggs, silken tofu, and the usual spices. Although pumpkin is not favorable, it would be better than a traditional slice of pie, and protein rich. Does anyone recall seeing such a recipe? If not, I may just have to experiment a little.

I have made "vegan" pumpkin pie with silken tofu, and let me tell you it was every bit as good as regular. I believe that it was just pumpkin, silken tofu, sugar and pumpkin pie spice. You can just google vegan pumpkin pie and that recipe should come up.

Could you substitute truvia for the sugar too?

Truvia is still sugar and a processed from of Stevia. I would consider sticking with Stevia.

I found a recipe, thanks, but why can't we use Splenda when Dr. Sears adds it to Superzone foods? Just curious. Have been using it in moderation with no ill effects. Husband is diabetic, so we have been using it for several years. I use Stevia at times but not for everything.

I think you could use Splenda Mari, as the only problem with other sweetners as it still gives a response in your brain for carbs, and as long as there are carbs to get(the pumkin), there should be no problem!! I use Splenda and fructose a lot in my baking!!