Vegan Low-Fat Low-Sugar Pumpkin Pie

• 1 (12 1/3 ounce) box firm silken tofu
• 1 tablespoon canola oil
• 2 13 cups cooked pumpkin
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 34 teaspoon stevia
• 12 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 14 teaspoon nutmeg
• 18 teaspoon clove
• 18 teaspoon allspice
• 18 teaspoon salt
• 12 cup whole wheat flour
• 1 14 cups brown rice flour
• 5 tablespoons soy margarine
• 3 tablespoons cold water

1. mix last 5 ingredients to form crust, roll or press into pie pan and bake at 350 for 5 minutes.
2. combine all remaining ingredients in blender or food processor until smooth, pour into prepared crust.
3. bake for 45 minutes to 1 hour at 350, until knife comes out clean.

silken tofu, canola oil, pumpkin, maple syrup, vanilla, stevia, salt, cinnamon, ginger, nutmeg, clove, allspice, salt, whole wheat flour, brown rice flour, soy margarine, cold water

Taken from www.food.com/recipe/vegan-low-fat-low-sugar-pumpkin-pie-273746 (may not work)