Pre-heat oven to 400 degrees F. Blend tofu in blender until creamy smooth. Add pumpkin, honey, vanilla and spices and blend well. Pour into unbaked crust. If using a fatfree flour crust, cover crust rim with foil. Bake for approximately one hour or until toothpick inserted in center comes out almost clean. Chill. Nutritional info for 1/8 of pie: 219.4 calories, 1.0 gram fat, 4%CFF, 139mg sodium. PASTRY CRUST (VEGAN) 1 cup all-purpose flour 3/4 t salt 1/3 cup light corn syrup 2 T Rice Dream The crust for this pie worked reasonable well. The rim of the crust turned rock hard and was essentially inedible (looked pretty, though). But the crust that was under the pie was moist and very edible. Not flaky, of course (you need oil to get a flaky crust), but a very servicable and decent crust. Mix together all ingredient in a bowl and shape into a ball. Try to work the dough as little as possible. Place the ball of dough between two sheets of wax paper that have been dusted with flour. Roll out the ball of dough between the sheets until it is large enough to line a 9-inch pie pan. You may need to stop midway and re-flour the paper to keep the dough from sticking. Slightly grease a glass 9-inch pie plate (with 1/4 t of oil or a quick squirt of non-stick spray). Carefully place the crust in the pie plate. Crimp the dough around the rim so it looks nice. Set aside. Posted by Michelle Dick
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|Serving Size: 1 Serving (908g)|
|Recipe Makes: 1|
|Calories from Fat: 29 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 340.4mg||12 %|
|Potassium 1813.7mg||48 %|
|Total Carbohydrate 131.5g||39 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 126.6g|
|Protein 28.6g||41 %|
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Calories per serving: 620
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