vegan pumpkin pie

[Guest guest]

Hi Chessie, and everybody:

 

Here is a great and EASY pumpkin pie recipe! It is from Joanne

Stepaniak's Vegan Vittles (our favorite cookbook!) We just use a vegan

storebought grahm cracker crust for it.

 

Pumpkin pie- makes 1 pie, 8 servings

 

1 10.5-oz pkg firm silken tofu

1 1/2 c. unsweetened canned or pureed cooked pumpkin

1/2 c. maple syrup

1/4 c. cornstarch

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp ground cloves

 

Dump everything in the food processor or blender and whiz until

completely creamy and smooth. Pour this mixture into the crust (if

it's homemade, it has to be prebaked).Smooth out the top, and bake on

the center rack of your oven at 350F for 45 minutes.

Remove pie from oven, and let it cool thouroughly or refrigerate

until ready to serve. Remember the veg whipped cream!!

Hope you enjoy it.

 

Heather