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  • Dairy Free, Fat Free Pumpkin Pie

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    Dairy Free, Fat Free Pumpkin Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 pkt Mori-Nu Lite Tofu
    • 2 c. Canned or possibly cooked pumpkin
    • 2/3 c. Honey
    • 1 tsp Vanilla
    • 1 Tbsp. Pumpkin pie spice, Or possibly
    • 1 1/2 tsp Grnd cinnamon
    • 3/4 tsp Ginger
    • 1/4 tsp Grnd nutmeg
    • 1/4 tsp Grnd cloves
    • 1 1/2 c. Quick-cooking oats
    • 1/3 c. Wonderslim
    • 3/4 c. Brown sugar
    • 1 c. Whole wheat PASTRY or possibly all-purpose flower
    • 1 pkt Mori-Nu Lite Tofu
    • 1 1/2 tsp Almond extract
    • 2 Tbsp. Honey

    Directions

    1. 'Tis the season for pumpkin pie. We found a GREAT one in the Dixie Diners quick, easy, and kinda' fun to make. (If you cannot find the Wonderslim and Mori-Nu locally, Dixie has them.)
    2. TO MAKE:1. Preheat oven to 400.
    3. 2. Mix all crust ingredients together and then press firmly into the bottom of a 9" pie pan.
    4. 3. Blend all filling ingredients in a food processor or possibly blender till creamy smooth.
    5. 4. Pour into pie shell. Bake approximately 1 hour, or possibly till a toothpick inserted in the center comes out almost clean.
    6. 5. Cold and serve with tofu cream topping. (See Below)
    7. 6. Eat slowly, and TOFU CREAM TOPPING FOR PUMPKIN PIE
    8. 1. Blend all ingredients in blender till smooth and creamy.
    9. 2. Top the pie!
    10. (You can store the topping in the frig for several days. Stir well before using if you do.)

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