Pandora’s Pumpkin Pie

 

 

Filling:
15 oz. canned pumpkin puree
14 oz. tofu
2 eggs
1/2 maple syrup
3 tablespoons ricemilk
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon clove

Put pumpkin puree, ricemilk and tofu in a blender. In a bowl whip eggs, vanilla, cornstarch, maple syrup, and spices together. Add blended mixture to wet ingredients and whip together before placing into pre-cooked crust. Bake at 350 for 50 minutes. Cool. Refrigerate. Let stand ten minutes at room temperature before serving.

Crust (option number 1):

 

½ cup rice flour

½ cup potato flour

½ tsp. cinnamon powder

Small pinch of clove

Small pinch of nutmeg

 

1 egg beaten

4 tbsp. rice milk

2 tbsp. oil

2 tbsp. cold water

4 tbsp. maple syrup

½ tsp. vanilla extract

 

In a bowl, add dry ingredients. Make a hole in the center. Add egg and beat. Next, add all wet ingredients. Mix well. Make a ball out of the dough. Place in the center of a greased tin. Press, until evenly distributed. Preheat at 350 and cook for 5 minutes, before adding pumpkin filling.

 

 

 

 

 

 

 

 

Crust (option number 2):

 

1 1/2 c. rice flour
1/2 c. rice milk
2 tablespoons maple syrup
2 tablespoons oil
1 tsp. cinnamon
pinch of clove
pinch of nutmeg

Preheat 350 degrees. In a greased pie tin pat dough down. Bake ten minutes.