Vegan (Strict Vegetarian) Pumpkin Pie

Tish's Note:

If you've never tried a non-dairy version of this pie, or if pumpkin pie is an entirely new idea for you, you should try this recipe.

• Total Time: 2 hrs 10 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 2 pies

• 2 (350 g) boxes silken tofu, drained
• 2 cups of cooked pumpkin
• 1 1/4 cups brown sugar, not packed tight
• 1 dash salt
• 7 teaspoons blended pumpkin pie spice

pumpkin pie spice

• 2 teaspoons cinnamon
• 1 teaspoon ground dried ginger
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 2 teaspoons nutmeg
• 2 vegan pie crusts

Directions:

1. Heat oven to 375F.
2. Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total.
3. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
4. Add two heaping cups of cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down.
5. The result should be a light orange-colored paste with no lumps of tofu.
6. Put the paste into a large mixing bowl and add the sugar, salt, and spices.
7. Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired.
8. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

Reviews

[Prose]

Yummy!

[Chef #658192]

I absolutely loved this pie. I usually prefer sweet potato pie over pumpkin, but this was VERY good. My 4 and 7 yr. old love it as well. It is rare that both of my boys like the same foods. Nichole