Pie Experiment

SUCCESS!

Low Carb Tofu Pumpkin pie

1 Crust:

Ingredients

1 large egg yolk
2 tablespoons cream or non-dairy substitute

4 oz sweet butter or solid shortening cut into small cubes

1.5-2 C almond meal/flour

Artificial sweetener equal to 3 tablespoons sugar

1 tsp. Salt

Directions:


In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the flour, sweetener, salt until evenly distributed. Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary. 

Press into pie pan same as graham cracker crust.  Can make peaks if desired, but they burn quickly.

Vegan Pumpkin Pie Filling :

(enough for 2 crusts) 

Ingredients

2 15oz. cans Farmers Market Organic Pumpkin

1 1/2 lbs. Organic Firm Tofu

1 cup Organic Brown sugar or Maple Syrup (I substituted stevia)

1 1/2 tsp. Organic ground Cinnamon

1/2 tsp. Organic ground Nutmeg

1/2 tsp. Organic ground Ginger

1/4 tsp. Organic ground Allspice

1/4 tsp. Organic ground Cloves

1/4 tsp. Salt

2-3 Tbsp. Water (Optional) (or milk substitute)

Directions

Crumble Tofu into food processor or blender and puree. Mix pumpkin, tofu, maple syrup, spices and salt into a bowl. Pour filling into pie crusts and smooth out. Bake in a pre-heated oven at 375°F for 30 minutes. Set on rack to cool and firm up for at least 2 hours before serving.