Tofu Pumpkin Pie With Pecan Surprise And Whipped CreamBy Dr. Michael Cutler • Aug 3rd, 2011 • Category: Whole Food Recipes
Try this scrumptious dessert that’s chocked full of nutritional goodness. Be sure to check the details of each component recipe before starting, though!
Tofu Pumpkin Pie With Pecan Surprise And Whipped Cream
1½ cups whole wheat flour
¼ tsp sea salt
¼ cup corn oil
¼ cup cold water
Preheat oven to 375 degrees. Lightly oil a 9-inch pie plate. Mix the flour, salt and corn oil thoroughly, using a fork to incorporate the ingredients. Slowly add the water and stir to form stiff dough. Gather the dough into a ball and knead for 2 minutes. Roll the dough out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Poke the pastry with a fork and bake at 375 for 10 minutes. Allow to completely cool before adding filling.
Pecan Surprise Filling
1/3 cup Grade B maple syrup
2 Tbsp corn oil
½ cup pecans, chopped
Whole toasted pecans for garnish
Combine the maple syrup and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Add into the cooled crust.
1 lb firm tofu
1 can (16 oz) pumpkin puree (TIP: Fresh pumpkin is too watery. Do NOT use.)
1 cup Grade B maple syrup
1 Tbsp barley malt (or molasses)
½ tsp sea salt
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
Combine all of the ingredients in a food processor or power blender and process for approximately 3 minutes. Pour into the crust over the pecan surprise.
Tofu Whipped Crème
½ lb firm tofu and ½ lb silken tofu*
¼ cup Grade B maple syrup
1 Tbsp pure vanilla extract
1 to 2 Tbsp water
Few grains of sea salt
Prepare this topping while the pie is baking. In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed. Top your pie with whipped cream when filling is firm.
*Soft or silken tofu is an undrained tofu highest in moisture content.
Prepare your pie crust according to the recipe. After baking, allow the crust to completely cool. Then spread the pecan surprise filling evenly over the bottom of the pie crust. Set aside at room temperature.
Next, pour the pumpkin filling over the pecan surprise within the crust and bake at 350 degrees for 50 minutes until firm. After baking, garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve with the whipped crème.
TIP: This pie is also delicious served chilled. Simply pull it from the refrigerator and allow it to rest about 10 minutes before serving to ensure optimum flavor.
Dr. Michael Cutler
is a graduate of Brigham Young University, Tulane Medical School and Natividad Medical Center Family Practice Residency in Salinas, Calif. Dr. Cutler is a board-certified family physician with more than 18 years experience. He serves as a medical liaison to alternative and traditional practicing physicians. His practice focuses on an integrative solution to health problems. Dr. Cutler is a sought-after speaker and lecturer on experiencing optimum health through natural medicines and founder and editor of Easy Health Options™ newsletter—a leading health advisory service on natural healing therapies and nutrients. He is also a Medical Advisor for True Health™—America's #1 source for doctor-formulated nutrients that heal.
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