FILLING
1 1/2 Packs Mori-Nu Lite Tofu
2 c Canned or cooked pumpkin
2/3 c Honey
1 ts Vanilla
1 tb Pumpkin pie spice, OR
1 1/2 ts Ground cinnamon
3/4 ts Ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
-CRUST-
1 1/2 c Quick-cooking oats
1/3 c Wonderslim
3/4 c Brown sugar
1 c Whole wheat PASTRY or
-all-purpose flower
-TOFU CREAM TOPPING-
1 pk Mori-Nu Lite Tofu
1 1/2 ts Almond extract
2 tb Honey
‘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. It’s
quick, easy, and kinda’ fun to make. (If you can’t 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.)
Yields
1 Servings