Vegan Pumpkin Pie
written by Gayle
We’ve all grown up with Pumpkin Pie, right? It really wouldn’t be Thanksgiving without it. So here is a Vegan option!
- 1 can (15 oz) or 2 cups of Organic Pumpkin Puree
- 12-14 oz Silken or Soft Tofu
- 3/4 cup Organic sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 pie crust
|This is the kind of tofu to use. I know it says “extra firm,” but it also is labelled “silken!”
Preheat the oven to 350 degrees. Use the convection oven, if you have it.
Combine all of the ingredients (except the pie crust, of course!) and blend in a blender until very smooth.
Pour the filling into the prepared crust.
Bake for about 1 hour, or until a toothpick inserted in the center comes out fairly clean.
Let rest at room temperature until cooled, then refrigerate.
If you would like to make things a bit simpler, Lassen’s Bakery produces lots of Pumpkin pies for the holiday season, including a Vegan variety. Give them a try!
If you would like a recipe for a no-fail pie crust, click here. It’s also found on my blog post recipe for a delicious peach pie, found here.