Dairy-Free, Fat-Free Pumpkin Pie

Dairy-Free, Fat-Free Pumpkin Pie Ingredients

FILLING	CRUST
1 1/2 Packs Mori-Nu Lite Tofu	1 1/2 c Quick-cooking oats
2 c Canned or cooked pumpkin	1/3 c Wonderslim
2/3 c Honey	3/4 c Brown sugar
1 ts Vanilla	1 c Whole wheat PASTRY or
1 tb Pumpkin pie spice, OR	TOFU CREAM TOPPING
1 1/2 ts Ground cinnamon	1 pk Mori-Nu Lite Tofu
3/4 ts Ginger	1 1/2 ts Almond extract
1/4 ts Ground nutmeg	2 tb Honey
1/4 ts Ground cloves

Instructions for Dairy-Free, Fat-Free Pumpkin Pie

Tis the season for pumpkin pie. We found a GREAT one in the Dixie Diners Club Cookbook (http:///www.dixieusa.com). Kosher, parve, and fat free. Its quick, easy, and kinda fun to make. (If you cant 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

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Brown Sugar	Cinnamon	Cloves
Cream	Ginger	Honey	Oats
Pumpkin	Tofu	Vanilla	Wheat

for flavor and categorization

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