The Best Pumpkin Pie!


From: Taste of Health by Barbara Kerr.

  • 1 ¼ cup quick oats (blended into flour in your blender)
  • 1 cup whole wheat pastry flour
  • ¾ teaspoon salt
  • ¼ cup grapeseed oil
  • ½ cup water

In a medium bowl place oats, flour and salt. With your hands, rub in oil.

Pour water into bowl.

Mix well. Will look too wet at first, but this is the perfect amount of water.

Knead lightly on counter with hands, not adding any flour.

Wipe counter with a damp cloth, and stick a piece of plastic wrap about 15 inches long to your countertop.

Sprinkle about 1 teaspoon of whole wheat pastry flour on plastic wrap.

Divide dough in half (recipe make two crusts). Flatten into circle, cover with another piece of plastic wrap and roll out with your rolling pin until about ¾ inch bigger in diameter than your pie plate.

Remove top piece of plastic wrap and center the crust on the pie plate.

Remove remaining piece of plastic wrap.

Prick crust with fork on bottom and edges. Trim off any excess dough and fill crust with your favorite filling, or bake at 350F for 12-15 minutes.


The Best Pumpkin Pie Filling:

From: Taste of Health by Barbara Kerr.

  • 1¼ cup per maple syrup or maple flavored agave
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 2½ cups (1 2/3 boxes) mashed silken, extra-firm Lite Mori-Nu tofu (drain off any water)
  • 1 15-oz can solid-pack pumpkin
  • 1 Whole Grain Pie Crust

In a blender, combine maple syrup, vanilla, salt and cinnamon till smooth. Then blend in tofu, 1 cup at a time, until smooth. Pour mixture into a mixing bowl and, using beater, blend in pumpkin. Pour pumpkin mixture into one unbaked 9-inch crust. Lightly sprinkle top of pie with cinnamon and bake at 350F for 1 hour and 10 minutes.

Refrigerate before serving. Allows flavors to blend and pie tastes much richer.

Cut into 16 slices.