Super Healthy Pumpkin Pie - SINGLE 9-INCH CRUST 1/4 tsp. salt 1 cup whole wheat pastry flour 2 Tbsp soy flour 4 Tbsp soft soy or canola margarine 3 Tbsp cold water --Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while mixing the flour. Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges. -- FILLING 3 Tbsp cold water 10 to 12 ounces soft or silken tofu 1/3 cup oil 2 cups fresh cooked pumpkin (packed) OR 1 15-ounce can of plain pumpkin 2 Tbsp maple syrup 1 Tbsp Fruitsource or date sugar 1/2 tsp maple flavoring 1/2 tsp stevia extract 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg -- Preheat oven to 350 degrees. Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. Use the pulse button; stirring in between pulses. Pour into an unbaked pie shell. Bake for 1 hour. Chill, serve, enjoy!
