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Ingredientes
- 1Â 1/2 c. whole-wheat pastry flour
- 1/4 tsp sea salt
- 1/4 c. corn oil less may be needed
- 1/4 c. cool rice lowfat milk or possibly water
- 1/3 c. barley malt or possibly maple syrup
- 2 Tbsp. corn oil
- 1/2 c. pecans minced
- Â Â Whole toasted pecans for garnish
- 1 lb hard tofu
- 1 can pumpkin puree - (16 ounce)
- Â Â (don't use fresh pumpkin because it is too watery)
- 1 c. maple syrup
- 1 Tbsp. barley malt or possibly molasses
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 tsp grnd allspice
- Â Â Tofu Whipped Creme (see recipe)
Direcciones
- 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 in the rice lowfat milk and stir to create a stiff dough. Gather it into a ball and knead for 2 min. Roll out thinly between sheets of waxed paper to create 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 min. Allow the crust to completely cold before filling.
- Pecan Surprise: Combine the sweetener and corn oil in a saucepan and cook till foamy. Quickly stir in the pecans. Spread proportionately over the bottom of the pie crust and set aside at room temperature.
- Pumpkin Filling: Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 min. Pour the filling into the prepared crust and bake for 50 min. Garnish the edge of the pie with whole toasted pecans. Let the pie cold and serve with a dollop of Tofu Whipped Creme, if you like.
- This pie is also delicious served chilled, allowing the pie to rest about 10 min after you pull it from the refrigerator before eating insures optimum flavor.
- Yield: 1 pie
