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Ingredients
- 1Â 1/2 pkt Mori Nu Lite Tofu (hard)
- 1 x 16 ounce can pumpkin (or possibly 2 c. Cooked pumpkin)
- 2/3 c. Honey
- 1 tsp Vanilla
- 1 Tbsp. Pumpkin pie spice (or possibly 1 1/2
- Â Â ts Cinnamon, 3/4 t ginger, 1/4 ts Nutmeg, 1/4 t cloves)
- 1 x Unbaked fatfree 9" crust
Directions
- Pre-heat oven to 400 degrees F. Blend tofu in blender till creamy smooth.
- Add in 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 possibly till toothpick inserted in center comes out almost clean. Chill.
- PASTRY CRUST (VEGAN)
- 1 c. all-purpose flour 3/4 t salt 1/3 c. light corn syrup 2 Tablespoons 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 which 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 which have been dusted with flour. Roll out the ball of dough between the sheets till it is large sufficient 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 possibly 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 767 | |
| Calories from Fat 8 | 1% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 724mg | 21% |
| Total Carbs 203.29g | 54% |
| Dietary Fiber 3.5g | 12% |
| Sugars 188.82g | 126% |
| Protein 2.73g | 4% |
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