PumpkinAmaretto Cream Pie

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

This pie need to be refrigerated for at least hours before serving and better refrigerated

for hours This is because it needs to be firm enough so that slices can be taken out of

the pie

This pie can be served as part of a lowfat meal

Using pumpkin puree which you have baked from a fresh pumpkin makes this have a very

fresh baked flavor but using the canned pumpkin makes a very acceptable pie with faster

preparation

Can also bake this pie filling in ramekin to serve it as a kind of custard without a crust

See the "Glossary of Cooking Terms" for information about toasting and glazing nuts

PUMPKIN

/ teaspoon sea salt

(

/ cups pumpkin puree

from about pounds of pumpkin baked)

or one oz can of pumpkin)

AMARETTO CREAM FILLING

ounces tofu lowfat silken (extrafirm)

teaspoon orange zest minced

PUMPKIN FILLING

(from /th of an orange)

/ cup pecans raw

tablespoons arrowroot powder (or corn starch)

teaspoon vanilla extract

tablespoons amaretto

tablespoons light agave nectar syrup

(

or tablespoons of brown rice syrup)

tablespoons molasses blackstrap

tablespoons maple syrup

tablespoons light agave nectar syrup

(or tablespoons brown rice syrup)

tablespoons maple syrup

/ teaspoon ground cinnamon

/ teaspoon ground nutmeg

pinch sea salt

/ teaspoon ground cloves

/ tablespoon vanilla extract

GARNISH

tablespoons pecan halves toasted glazed

tablespoons arrowroot powder (or corn starch)

PUMPKIN

If starting with a whole pumpkin (I think fresh pumpkin has a better flavor than canned) bake the pumpkin until

soft while continuing with the recipe After the pumpkin is baked use just the flesh (not the seeds or the skin) to

make the pumpkin puree

CRUST

Prepare a pie crust but do not bake crust The amount of filling called for in this recipe may overflow a small

inch pie pan; a pie pan that is a bit wider is better; if the pie filling is too deep of a layer in the pan the filling will

not bake as evenly or quickly

Preheat oven to degrees F ( degrees C)

PUMPKIN FILLING

To prepare the pumpkin filling first process the pecans to create a pecan nut flour Then blend pecan flour agave

syrup molasses maple syrup cinnamon nutmeg cloves vanilla arrowroot powder and salt until a smooth

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