Guest guest Posted November 22, 2002 Report Share Posted November 22, 2002 Easy Vegan Pumpkin Pie Source: VegNews Nov 02/Nava Atlas (CVC archives/previously posted by Denise) 2 cups well-baked, mashed butternut squash or sugar pumpkin OR one 16-ounce can of pureed pumpkin 3/4 cup silken tofu 2/3 cup natural granulated sugar 1 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice mix One 9-inch good-quality natural pie crust Preheat the oven to 350º. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients, except crust. Process until velvety smooth. Pour the mixture into the crust. Bake for 40-45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve. Source: VegNews, November 2002, " A Vegan Thanksgiving " by Nava Atlas http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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