Dairyless Pumpkin Pie with Almond Crust Recipe

Ingredients:

1/2 teaspoon of nutmeg (ground)
1/2 teaspoon of ginger (ground)
1/4 teaspoon of cloves (ground)
1/8 teaspoon of all-spice (ground)
1 & 1/2 teaspoon of cinnamon (ground)
1 & 3/4 c of pureed pumpkin
3 Tablespoons of kudzu
1/4 c fresh juice of orange
1 c of maple-flavored syrup
12.3 ounces of silken-tofu
Veggie cooking spray
1/4 c of oil (canola)
1 & 1/2 Tbsps of water
4 Tablespoons of maple-flavored syrup
Pinch seasalt
1/2 teaspoon of cinnamon (ground)
1/2 c of finely-ground almonds; roasted
3/4 c of oats (rolled)
3/4 c of whole wheat-flour

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit.

Mix salt, cinnamon, almonds, oats & flour in bowl. Separately combine oil, water & syrup. Add this into dry components & lightly mix, adding more water as necessary.

Spray pie shells w/ cooking spray then press one layer of nut-crust into pan’s sides & bottom.

For the filling: You combine syrup & tofu in processor then puree. Combine kudzu & juice together than add into maple-syrup mixture. You add the spices & pureed pumpkin, blending ’til smoothened.

You pour mixture into prepared crust then bake fro half an hour ’til top sets.

>> Dairyless Pumpkin Pie with Almond Crust Recipe