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@...>