Vegan pumpkin pie

1 pie

Ingredients

Quantity Ingredient
10 ounces Firm silken tofu
15 ounces Canned pumpkin
½ cup Fruit source* or granulated date sugar
⅓ cup Oil*
2 tablespoons Molasses
1 teaspoon Vanilla extract
2½ teaspoon Ground cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
¼ teaspoon Ginger
1 Unbaked crust of your choice

Directions

*Note that this is even better (but more expensive) if you use ⅔ cup maple syrup instead of the fruit source and reduce the oil to a scant ¼ cup.

Blend all ingredients, pour into pie shell and bake for 1 hour at 350 F. or until done.

Adapted from the _American Vegetarian_ cookbook and posted in rec.food.veg. cooking by ben@... (Benjamin Spigle).

Formatted by Cathy Harned.

From: Cathy Harned Date: 09-25-94

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