Guest guest Posted November 24, 2002 Report Share Posted November 24, 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. 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...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 What can I use to substitute Tofu? My little guy really wants pumpkin pie,= but he's allergic to eggs, soy, all citrus, etc. Any suggestions? Thanks! Cheryl in PA Rich dh Christopher 12 AS Michael 10 AS Stephen 5 Dyspraxia , " Tea Cozy " <teacups@c...> wrote: > 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. > > 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...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 I don't know how you would do it but, my sil will know. - Cheryl Palmer Wednesday, November 12, 2003 12:20 PM Re: Easy Vegan Pumpkin Pie What can I use to substitute Tofu? My little guy really wants pumpkin pie,= but he's allergic to eggs, soy, all citrus, etc. Any suggestions? Thanks! Cheryl in PA Rich dh Christopher 12 AS Michael 10 AS Stephen 5 Dyspraxia , " Tea Cozy " <teacups@c...> wrote: > 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. > > 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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