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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A vegan version of the classic pumpkin pie. Don't fear the tofu! Ingredients:
3/4 lb soft silken tofu |
1 (16 ounce) can pumpkin puree |
1 1/2 teaspoons cinnamon |
3/4 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/3 cup oil |
1 teaspoon vanilla |
1 cup brown sugar |
1 1/2 tablespoons molasses |
1 ready-made pie crust |
Directions:
1. Pre-heat oven to 350 degrees.
2. Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.
3. Bake for one hour.
4. Chill before serving and top with non-dairy whipped cream, or it's yummy enough without!
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