I pulled this recipe out of a magazine and thought it was pretty good. It's an excellent recipe for those with dietary restrictions.
Non-Dairy Low Fat Pumpkin Pie
1-1/2 packages Silken Lite Firm Tofu
2 cups canned or cooked pumpkin
2/3 cup honey (I used Agave Nectar)
1 tsp vanilla
1 Tbsp. pumpkin pie spice OR
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust (I usually make a vegan one)
Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.
Makes 8 servings.
from Mori-Nu foods ad in a cooking magazine (can't remember which one!)
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2 comments:
This pie looks yummy! Let me know if you can make it to my Shindig on Wednesday - and let me know what dietary restrictions you have. Or, Josh, you could just check your school email account.
Hello, darling. Haven't heard from you in ages. We should talk soon. And what is the grand total of four-legged friends in your house now?
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