Date: Fri, 26 Nov 93 01:18:30 PST From: Michelle Dick The crust for this pie worked reasonable well. The rim of the crust turned rock hard and was essentially inedible (looked pretty, though). But the crust that was under the pie was moist and very edible. Not flaky, of course (you need oil to get a flaky crust), but a very servicable and decent crust. PASTRY CRUST (VEGAN) 1 cup all-purpose flour 3/4 t salt 1/3 cup light corn syrup 2 T Rice Dream Mix together all ingredient in a bowl and shape into a ball. Try to work the dough as little as possible. Place the ball of dough between two sheets of wax paper that have been dusted with flour. Roll out the ball of dough between the sheets until it is large enough to line a 9-inch pie pan. You may need to stop midway and re-flour the paper to keep the dough from sticking. Slightly grease a glass 9-inch pie plate (with 1/4 t of oil or a quick squirt of non-stick spray). Carefully place the crust in the pie plate. Crimp the dough around the rim so it looks nice. Set aside. TOFU PUMPKIN PIE 1 1/2 packages Mori Nu Lite Tofu (firm) 1 16oz can pumpkin (or 2 cups cooked pumpkin) 2/3 cup honey 1 t vanilla 1 T pumpkin pie spice (or 1 1/2 t cinnamon, 3/4 t ginger, 1/4 t nutmeg, 1/4 t cloves) 1 unbaked fatfree 9" crust Pre-heat oven to 400 degrees F. Blend tofu in blender until creamy smooth. Add pumpkin, honey, vanilla and spices and blend well. Pour into unbaked crust. If using a fatfree flour crust, cover crust rim with foil. Bake for approximately one hour or until toothpick inserted in center comes out almost clean. Chill. Nutritional info for 1/8 of pie: 219.4 calories, 1.0 gram fat, 4%CFF, 139mg sodium.