Vegan Pumpkin Pie

Crust Ingredients:

1 cup whole grain pastry flour

1 tsp granulated sweetener of your choice

4 Tbs olive oil

2 Tbs fat replacer-made from fruit
dried plum puree is great

3 Tbs water

Combine pastry flour with sweetener.

Add in olive oil and fat replacer.
Next add the water one tablespoon at a time.
Once all the ingredients are moist,
you no longer need to add water.
Roll out the dough,Place in pie plate and
cut away excess dough at edges.
Bake at 350 degrees for 15 to 20 minutes
until lightly browned. Allow to cool.

Filling Ingredients:

1 package firm tofu

16 oz of pureed pumpkin

1tsp cinnamon

1/4 tsp nutmeg

1tsp vanilla extract

1 cup brown sugar or sweetener of your choice

1/3 cup granulated natural sweetener of your
choice

1/4 tsp ground cloves

1 TBS olive oil

1 tsp ground ginger

Preheat oven to 350. Place tofu in a blender or
food processor.Blend until smooth. Next add the pumpkin and
blend.Then add the cinnamon, nutmeg, vanilla, cloves,
olive oil and ginger. Blend again. Pour filling
into the crust and bake for 1 hour, or until it
sets. You can cover the exposed crust with tin foil so
that it doesn't burn. Cool the pie and enjoy.