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Best Pumpkin Pie

Ingredients (use vegan versions): 1 1/2 Packages Mori-Nu Silken Tofu-extra firm 2 cups canned or cooked pumpkin = 1 (15-ounce can) 2/3 cup barley malt syrup 1 teaspoon vanilla 1 tablespoon pumpkin pie spice 1 unbaked 9" crust Recipe for pie crust:
1 1/2 cups sifted unbleached flour About 6-7 tablespoon non-hydrogenated vegan margarine (Spectrum Spread) About 2 tablespoon cold water pinch of sea salt Directions: Pre-heat oven to 350. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for approx. 1 hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve. Per serving: (1/8 Pie, filling only) 122 calories, 0.9g fat, 4g protein, 0mg cholesterol, 49mg sodium, 26g carbs. Serves: 1 9-inch pie Preparation time: 15mins. more Free recipe and All Free recipe

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