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Name: Tofu Pumpkin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 1 9-inch Unbaked fatfree crust; 1 1/2 pk Mori Nu Lite Tofu (firm); 1 tb Pumpkin pie spice (or 1 1/2); 2/3 c Honey; 3/4 ts Cinnamon or 3/4-ts ginger; ts Nutmeg or 1/4 t cloves; 1 16-oz can pumpkin (or 2 cups Cooked pumpkin)

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INGREDIENTS

1 ts Vanilla
1 9-inch Unbaked fatfree crust
1 1/2 pk Mori Nu Lite Tofu (firm)
1 tb Pumpkin pie spice ; (or 1 1/2)
2/3 c Honey
3/4 ts Cinnamon ; or 3/4-ts ginger
ts Nutmeg ; or 1/4 t cloves
1 16-oz can pumpkin ; (or 2 cups Cooked pumpkin)

Servings

INSTRUCTIONS

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 to the Fatfree Digest [Vol. 11 Issue 28], Oct. 28, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Tofu Pumpkin Pie

1 ts Vanilla
1 9-inch Unbaked fatfree crust
1 1/2 pk Mori Nu Lite Tofu (firm)
1 tb Pumpkin pie spice (or 1 1/2)
2/3 c Honey
3/4 ts Cinnamon or 3/4-ts ginger
 ts Nutmeg or 1/4 t cloves
1 16-oz can pumpkin (or 2 cups Cooked pumpkin)

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 <artemis> to the Fatfree Digest [Vol. 11 Issue 28],  Oct. 28, 1994. FATFREE Recipe collections copyrighted by Michelle Dick  1994. Used with permission. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (908g)
Recipe Makes: 1

Calories: 620
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 620

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