consistency is achieved Add pumpkin puree and blend again until smooth and integrated

AMARETTO CREAM FILLING

To prepare the amaretto cream filling blend the tofu orange zest arrowroot powder vanilla amaretto agave

syrup maple syrup and salt

ASSEMBLY

To prepare pie pour /rd of the pumpkin filling into the preparedpie crust making an even layer on the bottom

Then pour all the amaretto cream filling over this layer trying to get it as even as possible Finish with the last /

rd of the pumpkin filling again getting it as even as possible over the cream filling Run a knife through the pie

to create white cream swirls in the orange pumpkin filling

Bake in a degrees F ( degrees C) oven for minutes If during baking the crust starts to get too dark cover

the crust or the whole pie with foil

GARNISH

Once out of the oven lightly press toasted glazed pecan halves into the top of the pie in a decorative fashion

REFRIGERATION

The filling should get fairly firm during baking It will firm up even more upon refrigeration Leave uncovered

until pie and pan are cool and then cover with plastic wrap or it could dry out too much in the refrigerator (and

crack the top of the pie) Refrigerate the covered pie at least hours before serving overnight being better

Makes one pie

VARIATIONS:

As the sweetener any combination of unrefined sweeteners (maple syrup brown rice syrup barley malt syrup

sorghum syrup etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more

information about sweeteners)

For a lower fat pie filling: leave out the pecans or replace the pecans with lowfat silken tofu (extrafirm)

Use Grand Marnier in place of Amaretto

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality