Recipe - Dairy-Free Fat-Free Pumpkin Pie

FILLING
1 One half Packs MoriNu Lite Tofu
2 cup Canned or cooked pumpkin
2/3 cup Honey
1 teaspoon Vanilla
1 tablespoon Pumpkin pie spice, OR
1 One half teaspoon Ground cinnamon
Three fourths teaspoon Ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves

CRUST
1 One half cup Quickcooking oats
1/3 cup Wonderslim
Three fourths cup Brown sugar
1 cup Whole wheat PASTRY or
allpurpose flower

TOFU CREAM TOPPING
1 pack MoriNu Lite Tofu
1 One half teaspoon Almond extract
2 tablespoon Honey

'Tis the season for pumpkin pie. We found a GREAT one in the Dixie Diners
Club Cookbook (http:///www.dixieusa.com). Kosher, parve, and fat free. It's
quick, easy, and kinda' fun to make. (If you can't find the Wonderslim and
MoriNu locally, Dixie has them.)

TO MAKE:

1. Preheat oven to 400.

2. Mix all crust ingredients together and then press firmly into the bottom
of a 9" pie pan.

3. Blend all filling ingredients in a food processor or blender until
creamy smooth.

4. Pour into pie shell. Bake approximately 1 hour, or until a toothpick
inserted in the center comes out almost clean.

5. Cool and serve with tofu cream topping. (See Below) 6. Eat slowly, and
enjoy!
TOFU CREAM TOPPING FOR PUMPKIN PIE

1. Blend all ingredients in blender until smooth and creamy.

2. Top the pie!

(You can store the topping in the frig for several days. Stir well before
using if you do.)

Posted to fatfree digest V96 #294

Date: Thu, 24 Oct 1996 20:40:33 0500

From: Bob Beeley bbeeley@earthlink.net