Ingredients

Crust

• 3/4 cup graham crackers, crushed
• 1/2 cup all-purpose flour
• 1/8 cup light soy butter
• 1 tablespoon soy milk
• 1/4 teaspoon ground cinnamon

Filling

• 2 1/3 cups kabocha squash (Halved, peeled and seeds removed) and cut into 1 1/2" cubes.
• 2/3 cup silken tofu
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350°F.
2. Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
3. Roll out the dough onto a lightly floured surface to about 1/4" thick. Fit the crust into a 7" diameter pie plate. Use a fork to poke holes in the bottom.
4. Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
5. Pour about 1" of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover and steam the squash until tender and easily pierced with a fork (about 15 minutes). Allow to cool.
6. Place the kabocha into a blender or bowl of a food processor and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon and nutmeg into the kabocha mixture and blend until very smooth. Pour into the prepared crust.
7. Bake in preheated oven until center is set, about 20 minutes. Do not over bake or the filling will crack.

Servings: 8

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Nutritional Information (Per Serving)

Calories: 137

Total Fat: 3.3 g

Cholesterol: ‹1 mg

Source: Allrecipes.com (lilyumestar)