Things You'll Need:
- 2 tsp. cinnamon
- 2 c. cooked pumpkin
- 1 tsp. allspice
- 2 tsp. nutmeg
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 2 350 g. boxes drained silken tofu
- 2 pie crusts
- dash salt
- 1 1/4 c. not packed tight brown sugar
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Step 1
Preheat oven to 375 degrees F.
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Step 2
Blend tofu in a food processor fitted with a metal blade until smooth and creamy, stopping the machine every once in a while to scrape down any large pieces of tofu that stick to the sides of the bowl with a spatula. This may take 3 or 4 minutes total.
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Step 3
Add pumpkin, and blend some more, stopping and scraping down the sides as needed, until you have a light-orange paste with no lumps.
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Step 4
Scrape the paste into a mixing bowl.
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Step 5
Add sugar, salt, cinnamon, ginger, cloves, allspice and nutmeg. Mix well.
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Step 6
Spoon mixture into piecrusts.
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Step 7
Bake 30 to 40 minutes or until crusts are nicely browned.
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Step 8
Serve the vegan pumpkin pie warm or chilled.













Comments
bethany1202 said
on 4/13/2009 Sounds great, thanks for the recipe! :)
theempire said
on 3/14/2009 Tasty!
KuanShiYin said
on 1/30/2009 Well, it looks good.