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.