1 1/2 pk Mori Nu Lite Tofu (firm)
1 16 oz can pumpkin (or 2 cups
Cooked pumpkin)
2/3 c Honey
1 ts Vanilla
1 tb Pumpkin pie spice (or 1 1/2
ts Cinnamon, 3/4 t ginger, 1/4
ts Nutmeg, 1/4 t cloves)
1 Unbaked fatfree 9″ crust
Pre-heat oven to 400 degrees F. Blend tofu in blender until creamy smooth.
Add pumpkin, honey, vanilla and spices and blend well. Pour into unbaked
crust. If using a fatfree flour crust, cover crust rim with foil. Bake for
approximately one hour or until toothpick inserted in center comes out
almost clean. Chill.
Nutritional info for 1/8 of pie:
219.4 calories, 1.0 gram fat, 4%CFF, 139mg sodium.
PASTRY CRUST (VEGAN)
1 cup all-purpose flour 3/4 t salt 1/3 cup light corn
syrup 2 T Rice Dream
The crust for this pie worked reasonable well. The rim of the crust turned
rock hard and was essentially inedible (looked pretty, though). But the
crust that was under the pie was moist and very edible. Not flaky, of
course (you need oil to get a flaky crust), but a very servicable and
decent crust.
Mix together all ingredient in a bowl and shape into a ball. Try to work
the dough as little as possible.
Place the ball of dough between two sheets of wax paper that have been
dusted with flour. Roll out the ball of dough between the sheets until it
is large enough to line a 9-inch pie pan. You may need to stop midway and
re-flour the paper to keep the dough from sticking.
Slightly grease a glass 9-inch pie plate (with 1/4 t of oil or a quick
squirt of non-stick spray). Carefully place the crust in the pie plate.
Crimp the dough around the rim so it looks nice.
Set aside.
Yields
1 Servings
