Pumpkin Pie


SINGLE 9-INCH CRUST



  • 1/4 tsp. salt
  • 1 cup whole wheat pastry flour
  • 2 Tbsp soy flour
  • 4 Tbsp soft soy or canola margarine
  • 3 Tbsp cold water


Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while misxing the flour.


Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.



FILLING


10 to 12 ounces soft or silken tofu
1/3 cup oil
2 cups fresh cooked pumpkin (packed) OR
1 15-ounce can of plain pumpkin
2 Tbsp maple syrup
1 Tbsp Fruitsource or date sugar
1/2 tsp maple flavoring
1/2 tsp stevia extract
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg


Preheat oven to 350 degrees.


Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. USe the pulse button; stiring in between pulses.


Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve.

Avatar Written by Wisdom Natural Brands

Get the Healthiest Newsletter!

Get a dose of Healthy delivered straight to your inbox. Each FREE issue features amazing content that will elevate your Body, Mind, and Spirit.

Your data is never shared with 3rd parties

Body+Mind+Spirit

TRANSFORM YOUR LIFE?

Try the Internet's Longest-Running Wellness Program.