Low Fat Pumpkin Mousse Pie

pumpkin mousse pie 2My mom commented on the amount of buttery spread I had used in my lemon coconut pie crust. But pie crusts by definition contain butter, I thought. Then I thought some more. Was that really the case? After putting the dates I had been saving to make muffins to experimental use, I discovered pie crust can be more than a butter-ladden treat, and so much less fattening as a result. Then, the healthy pie crust  idea inspired a  health-conscious filling to match. I read somewhere that pumpkin is one of those super healthy things that people don’t eat enough of. In keeping with the theme, I added a whole can, along with silken tofu, to the filling. Healthy crust? Healthy filling? Before you run for your lives, I offer you this: I made this for a recent family party and even some of the non allergy-plagued guests counted this dessert among their favorites. If that doesn’t convince, I offer this: I don’t actually like pumpkin pie. In fact, I usually despise it. I loved this one.

If you avoid oats for fear of cross-contamination, try Bob’s Red Mill rolled oats. They test all of their oats to make sure they don’t have a trace of gluten, and process them using completely gluten free facilites. If you simply can’t tolerate oats altogether, well, I’m still working on a good, cripsy crust that’s gluten-free, vegan, and still tasty. It may take awhile, but I’m determined to do it, so check back in often!

Ingredients:

Crust:

2 cups Bob’s Red Mill dry rolled oats

1 cup dates

1/4 cup plus 3 tablespoons unsweetened soy milk

1/2 teaspoon salt

Filling:

1 12-oz. package Mori Nu extra firm silken tofu

1 15-oz. can pumpkin

1/2 cup agave nectar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon orange zest

Directions:

1. Preheat oven to 350.

2. Place all ingredients for crust in a food processor and blend until a large clump forms. Using fingers, press evenly into a 9″ pie pan. Bake for 22 minutes. After crust has baked, set aside to cool.

3. Meanwhile, using a blender or food processor, blend all ingredients for filling. When crust has cooled, pour in filling and chill in refrigerator overnight.

Share

Comments

  1. gigi says

    You can try any re-placer; sounds like it would work just fine. Fun to experiment w/ingredients and make it your own!! Good luck!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge