— Julia Golier

It's really personal. This particular pie is made with tofu. Tofu. Here is your silk and tofu, not extra firm Chinese style tofu here. Tofu is replacing the eggs. I don't want the pie to taste like tofu. Any tofu based dessert or a dessert that has tofu as a component. You should never taste it and think, oh, I almost don't taste the tofu. You shouldn't taste it at all. Um, the reason that I do choose the tofu is number one, I am not a soy avoider. I think soy is very healthful. There's a lot of protein in tofu. So I have said this before and I'll probably say it every single time I meet with you, is that desserts are a treat. I don't rely on desserts for my health, but we can make them healthier. Anyone who, who is here today, who was here last month when registered dietician, vice Santo Molina was with me and we talked about protein in desserts. So there is sweetener in here for sure. Pumpkin is healthy, um, and the tofu, so I like that. But I have seen pumpkin pies that are kes cream base that some are made with whipped aquafaba. So it's more like a custard dessert in terms of the crust for your pumpkin pie. This would hold for any pie that you're making. Um, this pie is baked and the filling isn't, isn't soft and runny. So I didn't pre-bake the pie crust. I wanted a pastry dough crust earlier you saw tartlets that were were pressed made with nuts. Or you can use graham cracker crumbs. You can use nuts, you can use oats, you can use dates. Anything that will stick together, press it into the tart pan and freeze it or bake it. You're not gonna bake one that is date based, but a nut crust can be baked. So that is entirely up to you. I don't care for, I have never had a gluten-free pie crust to date that I think tastes good. So when I need something that's gluten-free, I do a nut or seed crust instead.