Vegan pumpkin pie.

Yield: 1 Servings

Measure Ingredient
10 ounces Firm silken tofu
1 15 oz can 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

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

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

From: <BEN.94Sep21190616@...>. rfvc Digest V94 Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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