Decadent Dairy-Free Pumpkin Pie
One of my favorite treats is a rich, creamy pumpkin pie. I created this delicious and nutritious option to have all the taste of a traditional pumpkin pie, without all the nasty ingredients. Enjoy.
2-1/2 cups spelt or whole wheat flour (or another whole grain flour)
½ cup white unbleached flour
½ cup cold-pressed walnut oil or extra virgin olive oil
¾ cup of icy cold water
pinch of salt
Mix all ingredients together in a food processor until marbled-looking. Then, roll out into a thin layer and place in a pie plate. Using a fork, make small perforations in the bottom of the dough to allow air to escape while baking. Bake for 15 minutes at 350 degrees.
2 cups cooked pumpkin
1/3 cup honey
1/3 cup maple syrup
2 teaspoons cinnamon
1/3 cup almond milk
½ teaspoon ginger
½ teaspoon cloves
1/8 teaspoon nutmeg
1 Tablespoon cornstarch or arrowroot
½ block of firm organic tofu
Mix all filling ingredients together in a food processor until smooth and creamy. Pour into the piecrust and bake at 350 degrees for 1 hour. Let cool. Refrigerate.