Dairy-free, fat-free pumpkin pie

1 Servings

Ingredients

Quantity Ingredient
1½ Packs Mori-Nu Lite Tofu
2 cups Canned or cooked pumpkin
⅔ cup Honey
1 teaspoon Vanilla
1 tablespoon Pumpkin pie spice, OR
1½ teaspoon Ground cinnamon
¾ teaspoon Ginger
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
1½ cup Quick-cooking oats
⅓ cup Wonderslim
¾ cup Brown sugar
1 cup Whole wheat PASTRY or all-purpose flower
1 pack Mori-Nu Lite Tofu
1½ teaspoon Almond extract
2 tablespoons Honey

Directions

FILLING

CRUST

TOFU CREAM TOPPING

'Tis the season for pumpkin pie. We found a GREAT one in the Dixie Diners Club Cookbook (). Kosher, parve, and fat free. It's quick, easy, and kinda' fun to make. (If you can't find the Wonderslim and Mori-Nu locally, Dixie has them.) TO MAKE:

1. Preheat oven to 400.

2. Mix all crust ingredients together and then press firmly into the bottom of a 9" pie pan.

3. Blend all filling ingredients in a food processor or blender until creamy smooth.

4. Pour into pie shell. Bake approximately 1 hour, or until a toothpick inserted in the center comes out almost clean.

5. Cool and serve with tofu cream topping. (See Below) 6. Eat slowly, and enjoy!

TOFU CREAM TOPPING FOR PUMPKIN PIE 1. Blend all ingredients in blender until smooth and creamy.

2. Top the pie!

(You can store the topping in the frig for several days. Stir well before using if you do.)

Posted to fatfree digest V96 #294 Date: Thu, 24 Oct 1996 20:40:33 -0500 From: Bob Beeley <bbeeley@...>

Related recipes