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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This was adapted from another vegan pumpkin pie recipe. It won a taste-test comparison against a non-vegan pumpkin pie a few years ago. Wholly Wholesome makes a gluten-free frozen pie shell that's vegan. If you can't find it, this pie is better crustless than unmade. Organic pumpkin didn't crack like the Libby's brand did. Ingredients:
1 (16 ounce) can pumpkin puree, organic |
1/2 cup evaporated cane juice |
1/4 cup sucanat |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon powdered ginger |
1/4 teaspoon clove |
1 (12 ounce) box extra soft silken tofu |
9 inches pie shells (optional) |
Directions:
1. Cream pumpkin and sugars in food processor.
2. Add salt, spices, and tofu.
3. Bake at 425 for 15 minutes, then at 350 for 40 minutes.
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