Christmas is here again and all the delicious tidbits that make a feast. Try this delicious sugarless
pie. Let it sit overnight before serving. Merry Christmas.
Holiday Pumpkin Pie
3 cups cooked pumpkin
1 cup of dates
1 tsp vanilla
½ tsp salt
½ cup milk (soy milk may be substituted)
1 cup tofu
5 tablespoons olive oil
1 uncooked pie shell
Put milk and dates in a blender and liquefy dates.
Add tofu to the mixture in the blender. Liquefy tofu and beat adding
oil slowly.
Mix well with the other ingredients.
Pour mixture into the uncooked pie shell.
Bake at 350 F for 30 minutes or until slightly browned.
Serve with Soy whipped cream.
Soy Whipped Cream
1 cup soy milk
½ cup oil
1 lemon
3 dates finely chopped
½ tsp of vanilla
Dab of salt
Pour soy milk into blender.
Blend while adding oil very, slowly to emulsify.
Add finely chopped dates and liquefy
Add lemon juice and blend
Add remaining ingredients and continue to blend
Chill in the refrigerator for several hours before serving.