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Dairy-Free, Fat-Free Pumpkin Pie
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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:
Pie
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Almond
Brown Sugar
Cinnamon
Cloves
Cream
Ginger
Honey
Oats
Pumpkin
Tofu
Vanilla
Wheat
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