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tofu-pumpkin-pie recipe

Date:    Fri, 26 Nov 93 01:18:30 PST
 From:    Michelle Dick (artemis)
 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.
 1 cup all-purpose flour
 3/4 t salt
 1/3 cup light corn syrup
 2 T Rice Dream
 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.
 1 1/2 packages Mori Nu Lite Tofu (firm)
 1 16oz can pumpkin (or 2 cups cooked pumpkin)
 2/3 cup honey
 1 t vanilla
 1 T pumpkin pie spice  (or 1 1/2 t cinnamon, 3/4 t ginger,
                         1/4 t nutmeg, 1/4 t cloves)
 1 unbaked fatfree 9" crust
 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.
 kwhoney honey