Tofu Pumpkin Pie with Pecan Surprises and Tofu Creme

Ingredients

Pastry Dough:

• 1 1/2 cups of whole wheat pastry flour
• 1/4 teaspoon of sea salt
• 1/4 cup of corn oil, less may be needed
• 1/4 cup of cold rice milk or water

Directions

Preheat the oven to 375 degrees. Lightly oil a 9-inch pie plate.

Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients. Slowly add the rice milk and stir to form a stiff dough. Gather it into a ball and knead for 2 minutes. Roll out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Prick the pastry with a fork and bake for 10 minutes. Allow the crust to completely cool before filling.

Pecan Surprise:

• 1/3 cup of barley malt or maple syrup
• 2 tablespoons of corn oil
• 1/2 cup pecans, chopped
• Whole toasted pecans for garnish

Combine the sweetener and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Spread evenly over the bottom of the pie crust and set aside at room temperature.

Pumpkin Filling:

• 1 pound of firm tofu
• 1 (16-ounce) can of pumpkin puree (do not use fresh pumpkin because it is too watery)
• 1 cup of maple syrup
• 1 tablespoon of barley malt or molasses
• 1/2 teaspoon of sea salt
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 minutes. Pour the filling into the prepared crust and bake for 50 minutes. Garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve. This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor.

TOFU WHIPPED CREME:

1/2 pound of firm tofu 1/2 pound of silken tofu 1/4 cup of maple syrup 1 tablespoon of pure vanilla extract 1 to 2 tablespoons of water A few grains of sea salt

In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed.

Yield: about 2 cups