August 13, 2009
Vegan pumpkin pie is actually quite easy to make and takes very few ingredients. There are a few different ways to make a vegan pumpkin pie and, of course, you ...
Yield: about 8
edit Ingredients
16 |
ounces pureed pumpkin (or one can) |
½ |
cup maple syrup, Xylitol (natural sweetener) |
or 3/4 cup sugar |
|
½ |
teaspoon salt |
1 |
teaspoon ground cinnamon |
½ |
teaspoon ground ginger (or 1 tsp. fresh ginger, minced) |
¼ |
teaspoon ground cloves |
1 |
teaspoon ground allspice, optional |
½ |
teaspoon ground nutmeg, optional |
1 |
package (10-12 ounces) firm silken tofu |
(puree Tofu in food processor) |
|
1 |
unbaked vegan pie shell |
edit Preparation
Step 1 |
Preheat oven to 425 F. Puree tofu and spices in food processor until stiff and creamy; can add two tablespoons of soy or rice milk for the best consistency. Blend in the pumpkin and sugar. Pour mixture into pie shell or go crust free. Bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is very delicious! I made four pies for Thanksgiving! |
Step 2 |
You can top it with non-dairy topping to finalize the pumpkin pie dish. Most people will not know that you used tofu! |
Step 3 |
Preparation time: about 1 hour + chilling time |
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edit About Vegan Pumpkin Pie
This Thanksgiving I used two whole wheat crusts and two without any at all. YUM! I think I ate too much, but....pumpkin is my fave!
It also makes a great pudding (I recommend baking in ramekins for individual size puddings).
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Edited by: Barnaby Dorfman, Denise Wetherell
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Mavyn
I love the pudding idea!