Silken Pumpkin Pie

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Silken Pumpkin Pie

 

Crust:

1/2 cup vegan margarine

1 1/2 cups white rice flour

1/2 teaspoon salt

1/3 cup water, very cold

 

Filling:

1 box tofu, silken

2 cups pumpkin, cooked or canned

3/4 cup maple syrup

1/4 cup canola oil

2 Tablespoons molasses

1 teaspoon vanilla extract

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

3/4 teaspoon ginger

1/2 teaspoon mace

1/4 teaspoon sea salt

 

Cut margarine into flour with salt until coarse. Ad only enough water to

hold mixture together, forming a ball. Roll out and fit into 10 " pie plate.

Trim edges and flute with fingers. Use extra dough for decorative leaves.

 

Blend filling ingredients together. Pour into pie shell. Bake at 350

degrees F. until done (about 40 minutes).