Vegan Pumpkin Pie

[Guest guest]

I know someone wanted another non-dairy pumpkin pie

recipe to try. I found this one posted to the 2006

holiday recipe swap group.

 

 

Vegan Pumpkin Pie

 

16oz extra firm silken tofu or firm

 

2 cups canned

pumpkin

2/3 cup sugar

 

1 teaspoon vanilla extract

 

1 tablespoon pumpkin pie spice

 

OR for your own Pumpkin pie spice

 

1 1/2 teaspoons ground cinnamon

 

3/4 teaspoon ground ginger

 

1/4 teaspoon ground nutmeg

 

1/8 teaspoon ground cloves

 

1 unbaked 9in pie crust

 

 

 

OR:

1 1/2 tsp ground cinnamon, 3/4 tsp ground ginger, 1/4

tsp ground nutmeg and 1/8 tsp ground cloves

· 1 unbaked 9 " pie crust (graham cracker crusts are

good and non-dairy ones can be found - Keebler Ready

Crust, for example)

Directions:

Preheat oven to 350. Drain tofu and blend in a food

processor or blender until smooth. Add remaining

ingredients, blend well. Pour into unbaked crust. Bake

for approximately 1 hour. Filling will be soft, but

grow firmer as it chills.