Vegan, Low-Fat Pumpkin Pie


You would never guess that this pumpkin pie is vegan!

Pastry crust:
1 1/2 cups flour
1/4 teaspoon salt
3 tablespoons oil
1/3 cup water

1 1/2 packages of Mori-Nu Silken Tofu
2 cups of cooked pumpkin
2/3 cup honey or sugar
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 nutmeg
1/4 cloves

1. Mix all pastry crust ingredients in a bowl with a spoon or hands and press dough into a 9 inch pie pan.
2. Mix the filling with a whisk and pour into pie crust.
3. Bake in preheated 350F oven for about 1 hour. Filling will be soft, but will firm as it chills.

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