Title: Pumpkin or Squash Pie
Categories: Dessert
Yield: 10 Servings

3 1/4	c	Cooked pumpkin or winter squash, mashed
1	lb	Silken tofu
1/4	c	Arrowroot powder
1	tb	Almond extract
1/2	c	Honey or maple syrup
1/2	c	Sugar
1	tb	Vanilla
1	tb	Coriander
1 1/2	tb	Molasses
1/2	ts	Salt
1		9 inch fat free; pre baked pie crust

Preheat oven to 425.

Combine all ingredients except pie crust in blender. Pulse until smooth. Pour into prebaked pie crust.

Bake for 15 minutes. Lower heat to 250 and bake another 1 1/4 hours. Makes 10 servings.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Low Fat * No Fat

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