Serves: 1 Servings
Ingredients:
------FILLING
1 1/2 Packs Mori-Nu Lite Tofu
2 c Canned or cooked pumpkin
2/3 c Honey
1 ts Vanilla
1 tb Pumpkin pie spice, OR
1 1/2 ts Ground cinnamon
3/4 ts Ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
Instructions:
CRUST---
1 1/2 c Quick-cooking oats
1/3 c Wonderslim
3/4 c Brown sugar
1 c Whole wheat PASTRY or
-all-purpose flower
TOFU CREAM TOPPING---
1 pk Mori-Nu Lite Tofu
1 1/2 ts Almond extract
2 tb Honey
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
hpick
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.)
Dairy-Free, Fat-Free Pumpkin Pie
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