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Ingredients
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    1   recipe 
    Oil Pastry (see recipe below)
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    1  12.3 ounce package 
    light firm silken-style tofu (fresh bean curd)
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    1  15  ounce can 
    pumpkin
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    2/3  cup 
    sugar or sugar substitute blend* equivalent to 2/3 cup sugar
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    1   teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground ginger
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    1/8  teaspoon 
    ground cloves
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    Light frozen whipped dessert topping, thawed (optional)
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    Ground cinnamon (optional)
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    Chopped crystallized ginger (optional)
Oil Pastry
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    1 1/3  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/4  cup 
    cooking oil
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    1/4  cup 
    fat-free milk


Directions
1.
Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.
2.
Place tofu in a blender. Cover and blend until very smooth, stopping to scrape down side of container as necessary. Add pumpkin, sugar, the 1 teaspoon cinnamon, the salt, ginger, and cloves. Cover and blend until well mixed. Pour pumpkin mixture into pastry-lined pie plate, spreading to an even layer.
3.
To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 30 minutes more. Cool on a wire rack. Cover and refrigerate within 2 hours.
4.
To serve, if desired, top with whipped topping, additional ground cinnamon, and crystallized ginger.
Oil Pastry
1.
In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Note
  • *Sugar Substitute: Choose Equal Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except 164 cal., 24 carbo. Exchanges: 0.5 other carbohydrates.
Nutrition information
Per Serving: cal. (kcal) 190, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 3, sodium (mg) 151, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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