Crustless Tofu Pumpkin Pie

11 ounces of shelf-stable silken extra firm or firm tofu

1 can (15 ounces) cooked pumpkin puree

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preheat oven to 325 degrees F. In a food processor bowl, process tofu until smooth. Scrape down the sides of the processor bowl as needed until all the tofu is incorporated and smooth. Add all the remaining ingredients and process until well combined and smooth. Pour into an oven-proof 2-quart dish and bake for 50 minutes until lightly browned on top. Remove from oven and let cool and set for 1 hour. Serve at room temperature or refrigerate until ready to serve. Goes well with ginger snap cookies or cookies of your choice.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Terry Walters, Clean Food cookbook

Flakey Pie Crust

1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
10 tablespoons unsalted butter cut in cubes, room temp.
Water as needed 4 to 6 tablespoons.

In a large bowl, mix together flour, sugar, and salt.

Add butter and rub the mixture gently and quickly with your fingertips until it resembles coarse breadcrumbs. Refrigerate for 30 minutes to chill.

Add water, 1 tablespoon at a time, and mix quickly to form a smooth dough. Flatten into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes or until ready to use. To freeze, cover tightly with plastic wrap and freeze for up to one month.

When ready to use, lightly flour your working surface, lightly rub flour on the top of the disk, and roll out to a 9-to-10-inch round. Use as directed in your recipe requiring a pie crust.

 Makes one 9-inch round pie crust.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Scratch by Maria Rodale

If you would like to prebake the crust weight it with dried apricot seeds.