Best Pumpkin Pie – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Water water water! It s been said over and over again for a reason because its true! Most people don t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.
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.
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