Best Pumpkin Pie

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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