PUMPKIN PIE

Pumpkin, like most types of orange and yellow winter vegetables, is nourishing to the Spleen. Eaten baked, with warming spices such as cinnamon and nutmeg, it benefits digestion, warms the middle, and supplements the Qi. Enter pumpkin pie. While most versions have so much sugar and dairy that the health benefits are negated, it is possible to have a healthful version of this dessert. A favorite of ours is Miyoko Nishimoto Schinner’s Pumpkin Pie, from her book The New Now and Zen Epicure. This is another great cookbook from The Book Publishing Company, and it is available through The Mail Order Catalog for Healthy Living. The recipe is reproduced with permission.

Another delicious and easily prepared version is Mori-Nu’s Non-Dairy, Low-Fat Pumpkin Pie. This and other tofu-based recipes are available on their website, morinu.com. The recipe is used with permission from Morinaga Nutritional Foods, maker of Mori-Nu Tofu.  I recommend substituting maple syrup for honey in this recipe.

Both recipes are dairy-free and low in fat. For those who want a ready made whipped toping, Soyatoo! soy whip is a good choice. It is available at health food stores.

Miyoko Nishimoto Schinner’s Pumpkin Pie (Yield: 8 servings)

One 9-inch unbaked whole wheat pie crust
1 pound cooked, mashed pumpkin (about 3 cups)
10 ounces firm tofu
1/2 cup sweetener of choice (or more to taste)
1/4 cup raisin syrup, or 2 tablespoons molasses (optional)
1 1/2 to 2 teaspoons cinnamon
1 to 1 1/2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons arrowroot or cornstarch
1/2 teaspoon grated orange zest (optional – gives it a less traditional but refreshing taste)

Preheat the oven to 425 degrees Fahrenheit. Blend all the ingredients until smooth in a food processor or in batches in a blender. Pour into the unbaked pie crust, and bake for 10 minutes. Reduce the heat to 350 degrees Fahrenheit, and continue baking for an additional 40 minutes, or until the pie has risen and feels firm.

This is delicious either hot or cold. It can be baked several days in advance and reheated before serving, if desired.

Mori-Nu Low-Dairy, Low-Fat Pumpkin Pie (Servings: 8)

1 1/2 packages Mori-Nu Silken Lite Extra Firm Tofu*
2 cups canned or cooked pumpkin
2/3 cup honey
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or next 4 ingredients
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 unbaked 9" pastry crust

* For lighter texture, use Mori-Nu Silken Lite Firm Tofu

Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree Fahrenheit oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.