Pumpkin Pie

[Guest guest]

* Exported from MasterCook *

 

Pumpkin Pie

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust:

1 cup unbleached all-purpose flour

pinch salt

1/2 cup chilled stick margarine -- cut into pieces

2 1/2 tablespoons ice water

Filling:

2 cups canned or cooked pumpkin puree

2 cups extra-firm silken tofu -- well drained

1/2 cup sugar (or a natural sweetener)

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/8 teaspoon salt

1 tablespoon cornstarch

Tofu Whipped Cream (optional)

 

To make the crust, combine the flour and salt in a food processor. Blend in the

margarine with short pulses, until the mixture resembles coarse crumbs. With

the machine running, add the water through the feed tube and blend until the

dough just starts to hold together. Transfer the dough to a work surface and

flatten to form a disc. Wrap the dough in plastic wrap and refrigerate at least

1 hour.

To make the filling, combine the pumpkin and tofu in a food precessor until well

blended. Add the sugar, cinnamon, ginger, allspice, nutmeg, salt, and

cornstarch, mixing until smooth and well combined.

Preheat the oven to 375 degrees. Roll out the dough on a lightly floured

surface to fit a 9-inch pie plate. Fit the dough into the pie plate and trim

and flute the edges. Pour the filling into the crust, and bake for 50 minutes

or until firm. Serve plain or with a dollop of Tofu Whipped Cream on each

slice.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 140 Calories (kcal); 13g Total Fat; (79% calories from fat); 5g

Protein; 3g Carbohydrate; 0mg Cholesterol; 204mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0