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