Perfectionist's Pumpkin Pecan Pie

Vibrant Life, Jan-Feb, 2005

Crust

1/4 cup soy spread (any nonhydrogenated
    spread)
  1 T. vegetable glycerin (low-impact
    carb, found in health-food
    stores)
1/2 cup whole-wheat pastry flour
1/2 cup soy protein isolate with:
1/4 t. aluminum-free baking
    powder mixed in
    dash each of sea salt and cinnamon

Mix together on low speed: soy
butter, glycerin, salt, and cinnamon.
Combine with flour and aluminum-free
baking powder to form dough.
Turn out onto floured surface and
knead 3-4 times. Press evenly into
9" oiled pan, and prick surface with
a fork. Preheat oven to 200[degrees]F. Bake
crust for 10-15 minutes; set aside to
cool.

Filling

1 3/4 cups canned pumpkin
    3 T. vegetable glycerin or maple
      syrup (adds 150 carbs)
  1/4 cup soy spread
    6 oz. soft tofu
    1 cup Splenda[R] sweetener
    1 t. red or yellow miso *
    1 T vanilla extract
    1 t. cinnamon
  1/4 t. nutmeg
  1/2 t. ginger
  1/2 t. cloves

Topping

1 1/2 t. vanilla extract
    1 cup coarsely chopped
      pecans
    1 T. molasses
    2 t. vegetable glycerin
    1 t. cinnamon

Preheat oven to 350[degrees]F.
Combine all filling ingredients
in a blender or food processor
and puree. Smooth into
piecrust. Bake for two hours or
until a fork comes out clean.
For a caramelized effect without
sugar, toss pecans in a saucepan
with 2 t. vegetable glycerin, 1 T.
molasses, and 1 t. cinnamon (it's
easiest to mix glycerin and
molasses first). Press pecan
mixture into top of pie. Cool on
a rack until firm. Serves 12: Per
serving: calories: 295; net carbohydrates:
7 grams; fat: 10 grams;
cholesterol: 0 milligrams; protein:
5 grams.

* Note: Miso delivers a creamy flavor
similar to milk, but is strictly dairy-free.
It's been used in Western medicine for
centuries to aid digestion and cleanse
the blood.