Bron from our files, here's my vegan pie with yams too.

[Guest guest]

Either work fine. I usually make one vegan pie with the butternut and a

non-vegan pumpkin pie. Now the flavor of pumpkin is best if you use a sugar

pumpkin, it's naturally sweeter. " Easy Thanksgiving Vegan Pumpkin or

Squash Pie " 2 cups well baked pumpkin or butternut squash, mashed

3/4 cup silken tofu (make sure it's silken) 1/2 cup natural granulated

sugar 1 tsp. cinnamon (I use 2 tsps.) 1/4 tsp. gr. ginger 1/4 tsp.

gr. nutmeg Optional (a dash of cardamom) 9-inch graham cracker or

whole grain pie crust. Preheat oven to 350 degrees Combine the

pumpkin or squash in a food processor or blender (I use the hand mixer), with

the remaining ingredients . Mix until very smooth, pour into your favorite type

crust and bake for 40 to 45 minutes or until the pie is setand the crust is

golden brown. Let the pie cool before eating. Note: To bake the

squash or pumpkin, half and seed. Place cut side down on cookie

sheet. Cover with foil tightly and bake about one hour on 375 or 400. Make

take a little longer, they vary. Scoop pulp out when cooled.

 

 

 

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