Pumpkin Pie


Dairy-free and quite low in fat (more so, if you substitute the biscuit crust for a low-fat pastry!). Beautiful - I've just been enjoying a slice with my tea. 1 (250 g) packet whole-wheat biscuits (I used Arnott's Shredded Wheatmeal)
150 g soy margarine
2 eggs
3/4 cup brown sugar
firmly packed 2 cups pumpkin puree (homemade is best)
300 g firm silken tofu
mashed 1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
freshly grated 1/4 cup vanilla-flavored soy milk


1 hour 15 minutes 15 mins prep



1. Preheat oven to 180C (350F).
2. Grease a 24cm spring-form tin- I use a light olive oil spray.
3. In a blender or food processor
crush the biscuits to fine crumbs. 4. Melt the margarine over gentle heat.
5. In a medium bowl
add margarine to biscuit crumbs and combine well. 6. Pour crumb mix into springform tin
press down evenly all over and bake in oven for 10 minutes. 7. While base is baking
beat eggs together with sugar till light and creamy. 8. Add pumpkin puree
tofu, spices and soy milk. 9. Blend or process pumpkin mix until smooth.
10. Pour into springform tin
and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok). 11. Allow to cool- best served at room temperature or slightly chilled.


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Alternative

2 eggs
well beaten 1 cup milk
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoons flour
1 (16 ounce) can pumpkin
drained and mashed 1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 9 inch pie shell
whipped cream
6-8 servings 1 9inch pie Change size or US/metric
Change to: 9inch pie US Metric
1 hour 15 minutes 15 mins prep



1. Combine all ingredients in blender except pie crust
blend well. Pour into pie crust. Bake in preheated oven 450F for 10 min. 2. Turn oven down to 325F.
3. Bake for another 40 min or until toothpick inserted comes out clean.
4. Cool and serve with whipped cream.