Pumpkin Silk Pie

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Pumpkin Silk Pie

Pie Crust

1 cup whole wheat pastry flour

1 cup unbleached white flour

2 Tbsp. Milled cane sugar

1/8 tsp. salt

1/2 cup Earth Balance margarine

6 Tbsp. Water

Combine all ingredients except water in food processor and process until

crumbs form. Slowly add water one tablespoon at a time through the feeder

tube and mix until soft dough forms. Remove from processor and add a small

amount of flour if the dough is sticky. Cut dough in half and roll out 2 pie

crusts on a well-floured surface. Makes two 9-inch pie crusts.

 

Filling

1/4 cup water

1 Tbsp. EnerG Egg Replacer

1 12-oz. box Extra Firm Lite Silken Tofu

1 cup Silk Creamer, French vanilla flavor

3/4 cup milled cane sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1 can (15 oz.) 100% pure pumpkin

In a blender combine water and EnerG Egg Replacer; blend till frothy. Add

tofu and creamer and blend until smooth. Add remaining ingredients and blend

again until smooth. Pour into one 9-inch pie shell and sprinkle lightly with

cinnamon. Bake at 350 degrees F for 1 hour or until filling appears to be

" boiling " slightly around edges. Makes filling for one 9-inch pie.

 

 

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