AMBER'S PUMPKIN PIE RECIPE

FOR THE CRUST

1 1/2 Cups Whole Wheat Flour
1/2 Cup Unbleached White Flour
1 tsp Salt
1/2 Cup plus 2 Tbsp Light Olive Oil
6 Tbsp Cold Water

Sift dry ingredients into a mixing bowl. Using a fork, add Olive Oil and water and stir until flour is moistened. Form into two equal balls and roll out pie crust between two sheets of wax paper.
Line two pie plates.

PUMPKIN PIE FILLING

1 Can (29 ounce) Solid Packed Pumpkin
5 large Omega-3 Eggs
3/4 Cup Maple Syrup
3 tsp Cinnamon
1/2 Cup Sugar
2 tsp Vanilla
1/2 tsp Salt
8 oz Soymilk
8 oz Soft Silken Tofu

Puree together Soymilk and Tofu. In mixer combine all other ingredients, mix well.
Slowly add Soymilk blend to Pumpkin filling until smooth.
Pour half of mixture into each pie plate.
Bake at 420 degrees for 65 minutes or until inserted toothpick comes out clean.
Makes 2 pies. Best served cold.

Enjoy.
More nutrition information to come in my next post.